Recipe: Vegetable Soup With Fennel and Kale
Along with the traditional carrots, celery and tomatoes, this vegetable soup also uses tasty fennel and kale as well as flavorful onion and garlic.
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.
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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
Makes 4 servings.
Total fat 8g
Saturated fat 1g
Dietary fiber 7g
Added sugar 0g
Developed by Sara Quessenberry for Cleveland Clinic Wellness