Entrée: Mexico – Sopa de Hinojo y Frijoles Blancos (Fennel and White Bean Soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

1 large fennel bulb, cored and chopped (reserve fronds)
1 leek (white and light green parts), thinly sliced and rinsed
1 celery stalk, chopped
2 garlic cloves, thinly sliced
1 1 / 2 cups (360 ml) cooked cannellini beans, rinsed and drained
4 cups (960 ml) low-sodium chicken broth or vegetable broth
2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) for drizzle
1 bay leaf
1 tsp fresh thyme leaves or 1 / 4 tsp dried thyme
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp ground white pepper
1 tsp finely grated lemon zest, divided
1 tsp lemon juice (optional, to taste)
1 tsp finely chopped fennel fronds, plus more for garnish
Shaved Parmesan, for garnish (optional)

Instructions

Heat oven to 425°F/220°C. Toss the chopped fennel with 1 tablespoon olive oil and a pinch of salt on a sheet pan. Roast until tender and caramelized at the edges, 18–22 minutes.
Meanwhile, warm 1 tablespoon olive oil in a pot over medium heat. Add leek and celery with a pinch of salt; cook until soft and sweet, 5–7 minutes. Stir in garlic and cook 30 seconds until fragrant.
Add roasted fennel, cannellini beans, broth, bay leaf, and thyme. Bring to a gentle simmer and cook 12–15 minutes to meld flavors.
Remove bay leaf. Blend the soup until silky-smooth (use an immersion blender, or carefully vent the lid of a countertop blender). Return to the pot if needed. Stir in 1/2 teaspoon lemon zest, white pepper, and salt to taste. Add lemon juice if you want extra brightness.
Make the lemon‑frond oil: In a small bowl, combine remaining 1 tablespoon olive oil, remaining 1/2 teaspoon lemon zest, 1 teaspoon finely chopped fennel fronds, and a pinch of salt.
Ladle soup into bowls. Drizzle with lemon‑frond oil and garnish with shaved Parmesan and additional fennel fronds, if desired. Serve alongside the chicken and spinach sauté.