How to make it

  • Slice the fennel bulbs thinly; chop the fennel fronds and set them aside to use later.
  • In a large heavy sauce pot over medium temperature, heat the olive oil; add the sliced fennel bulb, thyme, and butter.
  • Saute, stirring occasionally, until fennel is golden brown and caramelized, about 15 to 20 minutes.
  • Add the white wine, garlic, stock, and small white beans and simmer gently for 30 minutes.
  • (At this point, if you'd like a creamy soup you can take out half of the soup and puree it in a blender, then add it back into the pot.).
  • Season soup to taste with sea salt and white pepper.
  • Garnish with a little drizzle of extra virgin olive oil and a bit of chopped fennel frond, and serve.
  • Note: more beans can be added to the soup, if you like (a couple of cups worth), or you can use other kinds of beans or a combination.

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