Fennel Frond and White Bean Soup

Fennel Frond and White Bean Soup

Prep time: 10 minutes | Cook time: 30 minutes | Serves: 4

Ingredients

• 3 tbsp olive oil
• 1 onion, diced
• 1 fennel bulb, diced (fronds reserved separately)
• 2 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 2 (15 oz) cans white beans, drained and rinsed
• 1/2 cup fennel fronds, roughly chopped
• 1 tbsp lemon juice
• Salt and black pepper, to taste
• Grated Parmesan, for serving (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and diced fennel bulb, and cook for 6 to 8 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Pour in the broth and add the white beans. Bring to a simmer and cook for 15 minutes.
4. For a partially thickened texture, blend about a third of the soup with an immersion blender directly in the pot, or skip this step for a fully brothy, chunky soup.
5. Stir in the chopped fennel fronds and lemon juice, and simmer for another 2 to 3 minutes - just enough to soften the fronds slightly without cooking away all their flavor.
6. Season with salt and pepper. Serve hot, topped with grated Parmesan if using.

Notes

This soup keeps well in the fridge for up to 5 days and freezes well too, though it's best to add a fresh handful of fronds when reheating a frozen batch, since the flavor fades somewhat over time in the freezer.