Workout First, Then Eat This Soup For Dinner

A side of a lean source of protein, such as grilled fish or chicken adds protein.

The holidays can create chaos when it comes to week night meals and working out. This soup is something I rely on not only in December, but anytime life gets hectic. One option is to make a batch and freeze individual portion. Otherwise, if you do not mind having the same dinner a few nights in a row, this is an excellent choice. Enjoy!

Tuscan White Bean Soup

INGREDIENTS

• 1 bulb fennel

• 2 bunches Tuscan kale or other dark leafy greens (Swiss chard, spinach, mustard greens)

• 2 15-ounce cans cannellini beans

• 2 tablespoons olive oil

• 2 28-ounce cans diced tomatoes (San Marzano, if possible)

• 4 cups vegetable broth (or canned broth)

• 2 cups water

• 1/2 teaspoon red pepper flakes

• 1 teaspoon dried basil

• 1/2 teaspoon smoked paprika

• 1 teaspoon kosher salt

• Pecorino cheese to garnish (optional)

INSTRUCTIONS

• Chop the fennel bulb (reserve some sprigs for a garnish). Wash and roughly chop the kale. Drain and rinse the cannellini beans.

• In a large pot or Dutch oven, heat the olive oil over medium high heat, then sauté the fennel for 5 minutes.

• Add the canned tomatoes with their juices and simmer for 8 minutes.

• Add the vegetable broth, water and cannellini beans. Bring to a boil.

• Reduce to a simmer and add the red pepper flakes, dried basil, smoked paprika, and kosher salt.

• Add the kale and simmer until tender, about 5 minutes. Serve garnished with grated Pecorino cheese and fennel sprigs.