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Braised Cannellini Beans with Fennel & Kale


3 tablespoons olive oil
1 fennel bulb, trimmed, cored and diced
1 yellow onion, diced
3 green garlic, thinly sliced
3 fresh thyme sprigs
1 cup dried cannellini beans, soaked overnight, drained and rinsed
2 cups chicken or vegetable broth
1 cup water
Salt and freshly ground pepper, to taste
1/2 bunch kale, ribs removed, leaves thinly sliced crosswise
Zest of 1/2-1 Meyer lemon
1 tablespoon chopped fresh flat-leaf parsley


  1. In a Dutch oven or heavy bottom pot heat oil over medium-high heat. Add the fennel and onion cook, stirring occasionally, until soften, about 10 minutes. Add the green garlic and cook stirring constantly for 1 minute.
  2. Add the thyme, soaked beans, broth, water and season with salt and pepper. Bring to a simmer, then reduce heat to medium-low. Cover and cook, stirring occasionally, until beans are tender, 50-60 minutes.
  3. Uncover the pot and discard the thyme sprigs. Increase to medium high and add the kale and cook, uncovered, until kale is tender, 5-10 minutes.
  4. Stir in desired amount of lemon zest and the parsley and adjust seasonings as needed.