Soup: United States – Lemon-Fennel Greens Broth

Serving Size: 4

Approximate Time

Prep 15 min

Cook 28 min

Total 40 min

Ingredients

2 tbsp (30 ml) olive oil
1 medium fennel bulb, cored and thinly sliced (fronds reserved for garnish)
1 large leek, white and light green parts only, thinly sliced
2 cloves garlic, thinly sliced
1 / 2 tsp lightly crushed fennel seeds (optional)
1 / 2 cup (120 ml) dry white wine (optional)
6 cups (1.4 L) low-sodium chicken or vegetable broth
1 small Parmesan rind (optional)
1 bay leaf
6–8 fresh thyme sprigs (or 1 tsp dried thyme)
1 can (15 oz / 425 g) cannellini beans, drained and rinsed
2 cups (90 g) chopped escarole or 4 cups (120 g) baby spinach
Zest of 1 lemon
2 tbsp (30 ml) fresh lemon juice (plus more to taste)
Kosher salt and freshly ground black pepper, to taste
Extra-virgin olive oil, for finishing

Instructions

Warm olive oil in a soup pot over medium heat. Add sliced fennel and leek with a pinch of salt and cook, stirring, until softened and translucent, 6–8 minutes. Add garlic and crushed fennel seeds (if using) and cook 1 minute more until fragrant.
Deglaze with white wine (if using), scraping up any fond, and simmer 1–2 minutes until mostly reduced.
Add broth, Parmesan rind (if using), bay leaf, and thyme. Bring to a gentle simmer and cook uncovered for 12–15 minutes to infuse.
Stir in cannellini beans and escarole (or spinach). Simmer until greens are tender, 3–5 minutes. Remove and discard Parmesan rind, bay leaf, and thyme stems.
Off the heat, stir in lemon zest and lemon juice. Season to taste with salt, black pepper, and additional lemon juice if desired.
Ladle into warm bowls and finish with a light drizzle of extra-virgin olive oil and chopped fennel fronds. Serve immediately.