Soup: United States – Lemony Fennel-Parmesan Brodo with Cannellini and Herbs

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

2 tbsp (30 ml) olive oil, plus more for finishing
1 small fennel bulb, cored and thinly sliced (about 1 1 / 2 cups / 120 g), fronds reserved for garnish
1 small yellow onion, thinly sliced
1 celery stalk, thinly sliced (optional)
2 garlic cloves, thinly sliced
1 / 4 tsp crushed red pepper flakes (optional)
1 / 3 cup (80 ml) dry white wine
4 cups (960 ml) low-sodium chicken broth (or vegetable broth)
1 Parmesan rind (about 2 oz / 55 g)
2 fresh thyme sprigs (or 1 / 2 tsp dried)
1 (15 oz / 425 g) can cannellini beans, drained and rinsed
3 wide strips lemon zest (use a peeler)
1 tbsp fresh lemon juice, plus more to taste
2 tsp capers, rinsed and chopped (optional but recommended)
1 tbsp chopped fresh parsley
Kosher salt and freshly ground black pepper, to taste

Instructions

Warm olive oil in a medium pot over medium heat. Add fennel, onion, and a pinch of salt; cook, stirring occasionally, until tender and lightly translucent, 6–8 minutes. Stir in celery (if using), garlic, and red pepper flakes; cook 1 minute until fragrant.
Deglaze with white wine and simmer until reduced by about half, 1–2 minutes.
Add broth, Parmesan rind, thyme, and lemon zest strips. Bring to a gentle simmer and cook uncovered for 12–15 minutes to infuse.
Stir in cannellini beans and simmer 5 minutes more. Remove and discard Parmesan rind, thyme sprigs, and lemon zest strips.
Off heat, stir in lemon juice, capers, and parsley. Season to taste with salt and black pepper.
Ladle into warm bowls and finish with a light drizzle of olive oil and a few chopped fennel fronds, if you like. Serve immediately alongside the pork to cut through its richness.