4 ounces feta, in brine, brine reserved, cheese crumbled
1 bay leaf
1 15 oz can cannellini beans, drained and rinsed
4 cups vegetable broth
2 large sprigs basil, chopped
½ bunch kale, stems removed and leaves coarsely chopped
1 - 1½ tablespoons fresh lemon juice
Instructions
Heat olive oil in a heavy bottomed sauce pan over medium heat. Add garlic and onions and cook until onion softens. Add fennel and salt cook, stirring occasionally, until nicely browned, about 8 minutes. Stir in lemon zest, rosemary, and red pepper flakes. Cook for an additional 1-2 minutes.
Pour in ½ cup reserved feta brine. Add bay leaf, cannellini beans, and vegetable broth. Bring to a boil, reduce heat and cover, and simmer for 20 minutes.
Stir in basil, kale, and 1 tablespoon lemon juice. Stir until kale is wilted. Remove from heat. Stir in about ¾ of the feta, letting it melt into the broth of the soup. Serve with remaining feta crumbled on top.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2018/01/10/brothy-bean-feta-soup/