Soup: United States – Lemon-Fennel Escarole Broth

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing
1 medium fennel bulb, cored and thinly sliced (fronds reserved for garnish)
1 leek, white and light green parts thinly sliced and rinsed (or 1 small onion, thinly sliced)
2 cloves garlic, thinly sliced
1 / 2 tsp crushed fennel seeds
1 bay leaf
4 cups (960 ml) low-sodium chicken or vegetable broth
1 cup (240 ml) water
1 / 4 cup (60 ml) dry white wine (optional)
1 (15 oz / 425 g) can cannellini beans, rinsed and drained
1 Parmesan rind (about 2 x 2 inches; optional)
4 cups (about 1 / 2 medium head) chopped escarole or 3 cups (90 g) baby spinach
1 tsp finely grated lemon zest
2 tbsp (30 ml) fresh lemon juice, or to taste
2 tbsp chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper, to taste

Instructions

Warm the olive oil in a medium pot over medium heat. Add the sliced fennel and leek with a pinch of salt and cook, stirring occasionally, until tender and translucent but not browned, 7 to 9 minutes.
Stir in the garlic and crushed fennel seeds; cook until fragrant, about 30 seconds.
If using, pour in the white wine and simmer 1 minute to reduce slightly, scraping up any fond.
Add the broth, water, bay leaf, and Parmesan rind (if using). Bring to a gentle simmer and cook 10 minutes to infuse.
Stir in the cannellini beans and simmer 5 minutes more to warm through.
Add the escarole and cook until just wilted and tender, 2 to 3 minutes.
Remove and discard the bay leaf and Parmesan rind. Stir in the lemon zest, lemon juice, and parsley. Season to taste with salt and plenty of freshly ground black pepper.
Ladle into warm bowls, drizzle with a few drops of olive oil, and garnish with reserved fennel fronds if desired. Serve alongside the entrée.