Zuppa di Finocchio e Fagiloi

By LeeBoruchow

Fennel and bean soup with cherry tomatoes and herbs.

Ingredients

• 1.5 lb dry beans (red kidney would be traditional)
• water
• 8 sage leaves
• 2 cloves garlic, thinly sliced
• 2 medium white onions, coarsely chopped
• 3 stalks celery, thinly sliced
• 1 small fennel bulb, thinly sliced
• 6 thin slices prosciutto di parma, minced
• 1.5 lb cherry tomatoes, halved
• 4 tbsp extra-virgin olive oil
• 3 tbsp chopped mint
• 3 tbsp chopped basil
• 4 tbsp chopped dill
• black pepper
• 1 tbsp fennel seeds
• grated pecorino romano

Preparation

Step 1

Soak beans in several changes of cold water, overnight. Drain and transfer to a large pot and barely cover with water. Add sage and a pinch of salt, cover and bring to a boil. Cover and boil for 20 minutes. Lower to a simmer and partially remove cover. Cook for 3-4 hours, stirring and adding extra water as needed.

Heat 2 tbsp of oil in a frying pan over medium heat. Add garlic, onion, celery, fennel, and prosciutto and saute 2-3 minutes. Add tomatoes and cook another 2-3 minutes. Add herbs, fennel seeds, and season well. Simmer for a few minutes.

When beans are tender, add the vegetable/herb mixture to the pot with beans and cook for 2-3 minutes uncovered.

Let soup sit off of heat for 1-2 minutes and then serve in deep bowls with a drizzle of oil and a dusting of cheese.