• In a large skillet, heat your oil then cook the ground meat with the diced onions, and fennel seeds, until nicely browned, breaking up the pieces with a wooden spoon; 5-6 minutes.
• Add in the minced garlic for the last minute, and saute garlic with the meat until flavors combine and garlic is golden. Sea salt and pepper to taste.
• Remove from the heat, then choose your soups cooking method below:

Slow Cooker:

• Place all the ingredients (except spinach/kale) into your 6-qt slow cooker.
• Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. I really think cooking on LOW for a longer time makes for a more flavorful soup.

Stove top:

• This can also be cooked on the stovetop in a large stockpot. Simply follow the directions above for browning the meat, then add everything (except spinach/kale) to a large pot, allow to come to a good boil then, reduce heat to low and simmer on low for 30-40 minutes covered, stirring occasionally.

Instant Pot:

• To cook in the instant pot, simply follow the directions above for browning the meat, then add everything (except spinach/kale) into your instant pot, seal, and press the soup button. Cook for 30 minutes. I let it sit at warming for 15 minutes after.

To serve:

• Just before serving while the soup is still hot, add the spinach/kale and stir until nicely wilted.
• Remove bay leaf.
• Sometimes I sprinkle my soup with freshly grated parmesan cheese.
• This soup stays great refrigerated for up to 5 days (tastes even better the next day!) And also freezes very well for up to 3 months.