Portuguese Collard Greens & White Bean Soup

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.

Recipe & Photo Credit: mindbodygreen.com