Minestra di Fagioli e Finocchio alla Lucana (Basilicata Bean and Fennel Soup)
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Ingredients
- 800 g cannellini beans
- 1 fennel bulb, finely sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp dried chilli flakes
- 700 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 309 kcal
- Protein
- 15.9 g
- Carbohydrate
- 35 g
- of which sugars
- 6.1 g
- Fat
- 8.2 g
- of which saturates
- 1.2 g
- Fibre
- 14.7 g
- Salt
- 2.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and soften the onion and fennel for 10 minutes until sweet and tender.
- 2
Add the garlic and chilli flakes and cook for 1 minute, then tip in the cannellini beans and vegetable stock.
- 3
Bring to a simmer and cook for 15 minutes, then blend half the soup with a stick blender for a creamy texture while keeping some beans whole.
- 4
Season with black pepper and ladle into bowls with a drizzle of olive oil.
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