6 cups low sodium chicken or vegetable broth, divided
3 garlic cloves, divided
1 large bunch kale, stems removed
2 tablespoons olive oil
1 yellow onion, diced
1 fennel bulb, diced and fronds reserved
Salt & pepper
1 (540ml) can chickpeas or white kidney beans, drained and rinsed
¾ cup small dry pasta, such as acini de pepe, ditalini, or orzo
1 small wedge Parmigiano Reggiano
2 tablespoons finely chopped parsley
1 lemon, juiced
Crushed red pepper flakes
Directions
Add the broth to a medium saucepan and bring to a simmer over medium heat.
Meanwhile, smash one of the garlic cloves and add to a blender along with half of the kale. Thinly slice the remaining garlic and roughly chop the remaining kale into bite-sized pieces and set aside.
Add 2 cups of the hot broth to the blender and blitz until smooth. Set aside.
Place a large saucepan over medium heat. Add in the oil, onion, and fennel, and season with salt and pepper. Cook, stirring occasionally, until the veg is tender and lightly golden around the edges, about 5 minutes. Add in the garlic and cook for 1 minute then add in the chickpeas or beans and dry pasta. Toast for 1 to 2 minutes then carefully pour in the remaining hot broth.
Cut the rind off the wedge of Parmigiano Reggiano and add to the pot. Increase the heat to medium-high and bring to a boil. Cook just until the pasta is al dente.
Add the chopped kale to the pot along with the parsley, lemon juice, and a few crushed red pepper flakes, to taste. Just before serving, stir through the pureed greens and season with more salt and pepper, as needed. Serve the soup topped with grated Parmigiano Reggiano and fennel fronds.
