White Bean, Fennel and Parmesan Soup with Garlicky Toast
A light Italian-style soup with silky cannellini beans, sweet fennel and lemony greens, finished with crisp garlicky toast for proper lunch energy.
- 2 tbsp olive oil
- 1 pc fennel bulb
- 2 pc celery stick
- 3 pc garlic cloves
- 400 g tinned cannellini beans
- 800 ml vegetable stock
- 80 g chopped kale
- 1 pc lemon
- 30 g parmesan
- 120 g sourdough bread
- 20 g butter
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Add to a shopping listHow the shopping list works →- Step 1
Trim the fennel, reserving any feathery tops if you have them, then dice the bulb. Finely slice the celery and crush 2 garlic cloves.
- Step 2
Heat 1 tbsp olive oil in a saucepan over medium heat. Add the fennel and celery with a pinch of salt and cook for 6-8 minutes, stirring often, until softened and lightly sweet.
- Step 3
Stir in the garlic and cook for 1 minute, then add the cannellini beans and vegetable stock. Bring to a simmer and cook for 12 minutes.
- Step 4
Blend about half the soup with a stick blender for a creamy, brothy texture, or mash some beans against the side of the pan with a spoon if you want it more rustic.
- Step 5
Stir in the kale and simmer for 2-3 minutes until just tender. Add finely grated lemon zest and a squeeze of juice, then season well with salt and black pepper.
- Step 6
Meanwhile, mix the remaining garlic clove with the butter and spread over the sourdough. Toast in a hot dry pan or under the grill for 2-3 minutes per side until crisp and golden.
- Step 7
Finish the soup with the remaining olive oil and serve in bowls with the garlicky toast and grated parmesan over the top.
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