Collard Greens and Bean Soup Recipe

1. In a small bowl, soak the sun-dried tomatoes in boiling water to cover.
2. In a covered soup pot on medium-low heat, warm the olive oil. Add the onions, garlic, and salt and cook for about 5 minutes.
3. Add the ground fennel and diced fennel bulb and cook for about 3 minutes. Stir in the carrots, potatoes, thyme, and black pepper and cook for 3 minutes.
4. Add the tomatoes, beans, and water or stock and bring to a boil.
5. Reduce the heat and simmer, covered, until the potatoes are just tender. If the soup is too thick, add another cup of water.
6. Meanwhile, remove the sun-dried tomatoes from the soaking liquid and coarsely chop.
7. Add the collard greens and sun- dried tomatoes to the pot. Simmer for about 10 minutes, until the kale is tender. Stir in the lemon juice. Season with more salt and black pepper to taste.

Adapted from a Recipe by: mindbodygreen.com