This fennel and bean soup has got to be one of the most delicate, fragrant soup recipes, but it also packs in lots of flavor and makes a light starter for an al fresco supper menu.
The gentle sweetness of fennel, paired with creamy cannellini beans and soft herbs, creates a beautifully balanced bowl. If you get the chance, grill the toasts on a fire, but if using a toaster or oven grill, just let the bread char a bit more than you would usually, for equally great results.
Serve it up by the fireside as part of an al fresco aperitivo menu. With a soup this comforting yet refined, every season becomes soup season.
Ingredients
- Serves 6
- 2 tbsp olive oil, plus extra to drizzle
- 1 large onion, sliced
- 2 garlic cloves, sliced
- 3 medium fennel bulbs, cut into wedges, fronds reserved
- 1⁄2 tsp crushed chillies
- 6¼ cups vegetable or chicken stock
- 2 x 15 oz cans cannellini beans, rinsed and drained
- 6 tbsp ricotta grated zest of 1⁄2 lemon
- 4 dill sprigs, torn
- Sourdough toasts, to serve
The Homes & Gardens method
- Heat the oil in a large pan over a medium heat.
- Add the onion, garlic, fennel and a pinch of the crushed chillies, season, stir to combine and cook with the lid on for 15 minutes, stirring occasionally.
- Pour in the stock and beans.
- Bring to the boil and simmer gently for 10-15 minutes, or until fennel and onion are very tender.
- Taste for seasoning.
- Just before serving, add the dill and reserved fennel fronds to pan, keeping a little of each for garnish.
- Spoon into bowls and top with ricotta, a grating of lemon zest, a scattering of chilli, fennel fronds and dill and a drizzle of olive oil. serve with sourdough toasts.
A well-charred slice of bread brings smoky depth charm to this delicate soup. Whether you're using a barbecue, fire pit, or stovetop griddle, a quality grill is a simple investment that elevates even the most effortless meals, making it a must for relaxed, fireside dining. Martha Stewart's Wayfair soup bowls are the prettiest selection we've seen.
