Fennel Bean Soup

Add the oil to a large pot over medium heat, then add the onion and fennel.

Cook for 10 minutes, then add the broth, beans, tomatoes, broccoli, kale, thyme and pepper.

Bring to a boil and cook for 25 minutes.

Cool to room temperature and transfer half of the soup to a Magic Bullet pitcher and blend.

Add back into the soup, stir and reheat before serving.