Italian Bean Soup with Fennel

Serves 6
Prep Time 20mins
Cooking Time 1 hr 55mins
Ingredients

• 1 1/2 cups dried white kidney beans or 2 cans (15 1/2 ounces each) cannellini beans, rinsed and drained
• 1/4 cup olive oil
• 4 large cloves garlic, chopped
• 1/2 tsp fennel seeds
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 cups each canned low-sodium beef and chicken broth salt and freshly ground pepper to taste
• 6 thick slices grilled garlic bread
• 6 tbsp freshly grated pecorino cheese

Method

• If using the dried beans, pick over, discarding any stones. Soak them overnight in cool water to cover by 2 inches. Drain the beans and place them in a medium-size saucepan with water to cover by 3 inches. Bring to a boil over medium-high heat, then reduce the heat to a very slow steady simmer. Cook, covered, until the beans are tender, about 1 1/2 hours. Drain and set aside.
• Heat the oil in a large saucepan over medium heat. Remove from the heat and add the garlic, fennel seeds and parsley, stirring well. Return the pot to the heat and saute until the garlic is lightly browned, about 2 minutes. Add the drained beans and broth, and bring to a boil. Reduce the heat to a very slow but steady simmer, and cook, covered, 10 minutes.
• Remove 2 cups of the beans with some broth and puree them in a food processor, or put through a food mill. Return the puree to the pot, season with salt and pepper, and simmer to blend the flavours, 5 minutes or more.
• Place a slice of the grilled bread in each bowl, spoon some of the thick soup over it, and sprinkle 1 tablespoon of grated cheese.

Equipment

• 2 Saucepans.
• Food processor

Shopping List

• White kidney beans or cannellini beans
• Olive oil
• Garlic,
• Fennel seeds
• Flat-leaf parsley
• Pecorino cheese

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