Love this recipe for a cold winter day, it’s hearty yet healthy, super comforting and full of nutrients.  Great recipe to double and freeze.

What You’ll Need: 

• 1 large pot
• 2 tablespoons Ripe Olive Oil or beef tallow
• 1 heaping tablespoon grassfed butter
• 1 white onion chopped
• 3 celery stalks chopped
• 1 fennel bulb cored & diced
• 3 garlic cloves minced
• 1 teaspoon fresh thyme leaves
• 1 cup white wine
• 8 cups Ripe Liquid Gold Chicken Broth
• 1 fresh bay leaf
• 3 (15-ounce cans) cannallini white beans & rinsed well
• 1 Parmesan rind + 1 handful of freshly grated Parmesan cheese
• 1 teaspoon flakey sea salt
• 1 teaspoon freshly ground black pepper
• 1 pound organic baby kale 🥬baby spinach or swiss chard stemmed and sliced into small pieces 

Cooking Instructions: 

1. In a large pot, add oil, tallow or butter, onion, celery and fennel
2. Cook over medium heat until vegetables have softened
3. Add garlic, thyme, fennel first 
4. Then add your wine!
5. Next for the best part, pour in your Ripe Chicken Broth, fresh bay leaves, strained beans, parmesan rind, salt & pepper
6. Let simmer on medium low heat for about 20 min 
7. Add fresh greens 🥬 kale , swiss chard or spinach
8. Keep stirring and reduce the liquid until it is the consistency that you like.. some like it hearty and thick .. I like mine with more golden broth✨

Garnish with: 

• Fresh flat leaf parsley
• Lemon juice 
• Finely grated parmesan cheese

Recipe Serves:
6-8 people