White Bean & Fennel Soup

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[FONT=&quot]White Bean & Fennel Soup

olive oil
1 onion, diced
2 carrots, diced
2 large fennel bulbs (or 3 small)
4 cloves garlic, minced
1 pound dry Great Northern or cannellini beans
1 bay leaf
8 cups water
salt
¼ cup white wine
freshly ground black pepper
2 tablespoons olive oil, divided, for garnish (optional)

1. Heat the oven to 350 degrees.

2. Warm 2 tablespoons of olive oil in a heavy soup pot over medium-low heat. Add the
onion and carrots, and cover and cook until they soften, about 20 minutes.

3. Trim the fennel bulbs. Chop and reserve at least a cup of the fronds. Dice one bulb (two
if small) and add to the pot (you can do this before the onions and carrots are fully
softened). Set the remaining bulb aside until later.

4. When the vegetables are softened, stir in the garlic and cook 2 or 3 minutes.

5. Add the beans, bay leaf, and water to pot, cover and place in oven.

6. After 1 hour, stir in ½ tablespoon of salt. Continue cooking until the beans are tender,
another 45 minutes to 75 minutes. Cooking time can vary depending on the condition of
the beans, so begin checking after 30 minutes. Add water as needed to maintain a
loose, soup-like consistency. When the beans are tender, remove the pot from the oven.

7. Quarter the remaining fennel bulb lengthwise. Heat two tablespoons of olive oil over
medium heat, add fennel quarters and brown for two or three minutes on each side,
covering between turns to avoid splattering. When the fennel is well browned, add the
wine, cover and cook over low heat until tender, about 10 minutes.

8. When the fennel is tender, remove it from the pan, sprinkle with salt, cut each quarter in
half lengthwise, and add to soup. Discard liquid remaining in pan.

9. Just before serving, stir in the reserved chopped fennel fronds. Add freshly ground black
pepper to taste and more salt if necessary. Top each serving with a drizzle of olive oil.
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Servings: 8 (4 as main course)
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