- 2 tablespoons olive oil
- 1 large onion (peeled and chopped)
- 2 large carrots (peeled and diced)
- 2 large celery stalks (diced)
- 2 cloves garlic (peeled and minced)
- 1 pound dried white beans (or three 15 oz cans)
- 1 tablespoon fresh rosemary (chopped, or 1.5 teaspoons dried rosemary)
- 1 bulb fennel (cleaned and sliced)
- 8 cups chicken stock (or vegetable stock)
- 1 dash salt
- 1 dash pepper
- If using dried beans, soak the beans overnight. Drain the soaking liquid, and place the beans in a saucepan. Cover the beans with water, bring to a boil and simmer, with a lid, until the beans are cooked, approximately 1 1/2 – 2 hours. If the water level gets low while cooking, add enough water to keep the beans covered. Drain and set aside
- Place a large stockpot over a medium heat. When it’s heated, add the olive oil, then the onion, celery, carrot, garlic, and fennel. Sauté until the vegetables are barely cooked through, 5-10 minutes. Add the rosemary, and mix this in with the vegetables
- Add the stock and beans, and bring to a boil. Simmer for 15-20 minutes, or until the vegetables are cooked to your liking
- Adjust the flavor with salt and pepper.
NOTE: This soup looks even better puréed. You can do this with a food processor or stick/immersion blender.