Soup: United States – Lemon-Fennel Spinach Broth Soup

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Total 45 min

Ingredients

1 tbsp (15 ml) olive oil
1 small fennel bulb, cored and thinly sliced (about 2 cups / 150 g)
1 small leek, white and light green parts only, thinly sliced (or 1 / 2 medium onion)
2 cloves garlic, thinly sliced
1 / 4 tsp crushed red pepper flakes (optional)
6 cups (1.4 L) low-sodium chicken or vegetable broth
1 / 2 cup (120 ml) dry white wine (optional)
1 bay leaf
4 fresh thyme sprigs (or 1 / 2 tsp dried thyme)
1 small Parmesan rind (optional, about 1 oz / 28 g)
1 (15 oz / 425 g) can cannellini beans, drained and rinsed
Zest of 1 lemon (in strips or finely grated)
2 tbsp (30 ml) fresh lemon juice, plus more to taste
4 cups (120 g) baby spinach
2 tbsp chopped fresh parsley
1 tbsp chopped fennel fronds (optional)
Kosher salt and freshly ground black pepper, to taste
Extra-virgin olive oil, for finishing

Instructions

Warm the olive oil in a medium pot over medium heat. Add the fennel and leek with a pinch of salt and cook, stirring occasionally, until tender and translucent, 6–8 minutes (avoid browning).
Stir in the garlic and red pepper flakes; cook until fragrant, about 30 seconds.
Pour in the white wine (if using) and simmer until reduced by half, about 2 minutes.
Add the broth, bay leaf, thyme, Parmesan rind (if using), and lemon zest. Bring to a gentle simmer and cook 12–15 minutes to infuse flavors.
Stir in the cannellini beans and simmer 5 minutes more. Remove and discard the bay leaf, thyme sprigs, and Parmesan rind. Taste and season with salt and black pepper.
Off the heat, stir in the spinach to wilt and the lemon juice. Adjust acidity and seasoning to taste.
Ladle into warm bowls and finish with parsley, fennel fronds, a drizzle of extra-virgin olive oil, and freshly ground black pepper. Serve alongside lasagna.