• 1/4 cup olive oil
  • 1 bulb fennel, diced
  • 1 yellow onion, diced
  • 1 teaspoon fresh rosemary, chopped small
  • 1 teaspoon fresh thyme leaves removed from stems
  • 5 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper
  • 1 large bunch of lacinato kale, Swiss chard, or other hearty greens, chopped
  • 3 1/2-4 cups cooked cannelini beans (I prefer dried beans cooked and soaked, but you could use 2 15oz cans)
  • 2 cups chicken or vegetable stock
  • salt and pepper
  • 1 tablespoon lemon juice
  • 3 tablespoons Parmesan cheese, plus more for serving


  1. In a large deep skillet or Dutch oven, heat olive oil over medium
  2. Add fennel, onions, rosemary, and thyme and cook, stirring occasionally, for 5 minutes until soft and fragrant
  3. Stir in garlic and red pepper flakes and cook for a minute
  4. Add all the greens; cook and stir until wilted
  5. Add beans, broth, salt, and pepper then stir and cook for 6-8 minutes to allow it to thicken
  6. Turn off the heat; stir in lemon juice, Parmesan, and add salt and pepper to taste
  7. Serve hot with a little Parmesan grated on top and some extra red pepper flakes if desired

Recipe slightly adapted from NY Times.