Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Dice the onion, fennel, and peel and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the carrot. Peel and roughly chop the garlic.

Remove the rosemary from the stem and finely chop the rosemary. Remove the leaves from the parsley and discard the stems, finely chop the parsley.

Remove the kale leaves from the stem and finely chop the kale leaves, and discard the stems.

Remove the lemon Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest using a rasp, and cut the lemon in half and juice the rest of the lemon.

Measure out the black pepper, red pepper flakes, white wine, vegetables stock, and open, drain and rinse cannellini beans.

Cut the rind off of a piece of parmesan, and then using a An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp grate about ½ cup parmesan cheese.

In a large pot, saute olive oil with onion over medium high heat. Cook for about 5 minutes until translucent.

Add the carrot and fennel and cook for another 4 – 5 minutes until softened.

Add the garlic and rosemary and cook another minute until fragrant. Add the white wine to Adding a liquid to a hot pot or pan to get up all the delicious stuck on bits from the bottom after frying, browning, or sautéing.deglaze and then add in the vegetable stock.

Add the kale, lemon Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and juice, parmesan rind, black pepper, and red pepper flakes into the soup. Add the cannellini beans.

Let the soup simmer 20 – 30 minutes until the kale is softened, and add salt to taste. Towards the end of the cooking time, transfer ½ cups of the soup to a blender with a large handful of crusty bread cut into chunks. Puree, and transfer back into the soup to thicken the soup.

Stir in the parsley, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason to taste with salt and pepper. Serve with grated parmesan, and crusty bread, drizzled with more olive oil if desired.