Fennel, Tomato, and White Bean Soup

Name: Fennel, Tomato, and White Bean Soup
Yield: Makes 8 Servings
Ingredients: 2 cups cooked beans such as cannellini, borlotti, or Great Northern; garlic toast; 1 quart chicken broth or water; 1 bouquet garni, preferably containing a fresh marjoram sprig; olive oil; 1 medium-size onion, finely chopped; 18 garlic cloves, peeled; 4 medium-size tomatoes, peeled, seeded and chopped, or 2 cups drained and seeded canned tomatoes, chopped; 1 fennel bulb; salt and pepper; ¼ cup finely chopped parsley

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This soup is light, easy, and amazingly good. Try using different herbs in the bouquet garni (rosemary and marjoram are worthwhile experiments) or substituting chopped chervil for the parsley.

Ingredients

1 fennel bulb
1 medium-size onion, finely chopped
18 garlic cloves, peeled

Method

Remove the fuzzy green tops from the fennel, chop coarsely, and reserve. Remove and discard the stalk or save it for broth.

Chop the fennel bulb by first cutting it in half (lengthwise from top to bottom) and then slicing each half. Chop the slices into ¼-inch chunks. Combine the fennel, onion, garlic, broth, and bouquet garni in a 4-