Recipe: Vegetable Soup with Fennel and Kale

We like to think of our vegetable soup as a rainbow in a bowl. Along with the traditional carrots, celery, and tomatoes, this version also uses tasty fennel and kale as well as flavorful onion and garlic. That means major vitamins, minerals, and phytonutrients! Quick and easy to prepare, we’re betting this nourishing soup turns out to be a favorite lunch or light dinner.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
1 clove garlic, chopped
3 medium carrots, cut into ¼-inch pieces
2 ribs celery, cut into ¼-inch pieces
1 medium bulb fennel, cut into ¼-inch pieces
¾ teaspoon kosher salt
15-ounce can diced tomatoes
4 cups shredded kale
¼ teaspoon freshly ground black pepper
¼ cup chopped fresh flat-leaf parsley

Instructions

In a large pot, heat the oil over medium-high heat. Add the onion and cook, stirring often, until tender, 5 to 6 minutes.
Add the garlic, carrots, celery, fennel, and ¼ teaspoon of the salt and cook, stirring often, until vegetables start to soften, 5 to 6 minutes.
Add the tomatoes, kale, 5 cups water, pepper, and remaining ½ teaspoon salt.
Let come to a boil, then reduce the heat to medium and simmer until the vegetables are tender, 25 to 30 minutes.
Stir in the parsley and serve.