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–+ servings

Cannellini and Fennel Soup

This is one of the very few recipes I have seen that uses the stalks of the fennel plant, not just the bulb. Adding the stalks and fronds really intensifies the fennel flavor. You can substitute 4 cans (approximately 15 ounces each) of cannellini beans in place of the home-cooked beans. See the notes section, below, for a link to the Cannellini alla Toscana recipe. You can easily cut this recipe in half.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 1 pound dried cannellini beans prepared according to my Cannellini alla Toscana recipe
  • 2 large fennel bulbs with stalks attached
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil
  • 1 cup dry white wine
  • salt to taste
  • black pepper freshly ground to taste
  • Parmigiano Reggiano cheese freshly grated for serving

Method
 

  1. Cut the stalks and fronds off the fennel.
  2. Coarsely chop the stalks.
  3. Grind the chopped stalks and fronds in a food processor. Reserve.
  4. Dice the fennel bulbs.
  5. Mince the garlic.
  6. Sauté the garlic in the olive oil until fragrant.
  7. Add the diced fennel. Season with salt. Sauté approximately 5 minutes.
  8. Add the wine. Cover the pot and cook until the fennel begins to soften.
  9. Add the cooking liquid from the cannellini (but not the beans) adding water if necessary to cover the fennel. Simmer until the fennel is almost completely cooked.
  10. Add the cannellini. Simmer 10 minutes.
  11. Add the ground fennel stalks and fronds and salt and pepper to taste.
  13. Season with salt and pepper.
  14. Simmer for 15 minutes, until fennel is tender but not mushy.
  15. Serve with grated Parmigiano Reggiano cheese.

Notes

Here’s where you can find the recipe for Cannellini alla Toscana.
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