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Author Notes: This is a beautiful thick soup, smooth but light – like a Minestrone with big butter beans and fennel. I sprinkle some parsley and black olives on top. —Meike Peters | eat in my kitchen
- 9 ounces ried butter beans or Cannellini beans, soaked in cold water overnight
- 10.5 ounces fennel, rinsed, cut in thin slices
- 1 celery stalk, cut in cubes
- 1 onion, chopped
- 1500 milliliters broth or water
- 1 clove garlic, crushed
- 1 bay leaf
- salt and pepper
- 2 tablespoons parsley, chopped, for topping
- 4-6 black olives, chopped, for topping
- good olive oil for topping
- Heat some oil in a large pot. Fry the onion, celery and garlic for a few minutes. Add the fennel, take the beans out of the water and put them into the pot as well.
- Fill with broth, add the bay leaf and close with a lid. Don’t season with salt before the beans are done or they won’t become soft. Cook for 30 minutes or until the beans are soft.
- Depending on the bean’s texture it may take another 30 minutes.
- When the beans are done, take out half of the vegetables (cooked beans and fennel) and put them to the side. Mix the other half of the vegetables together with the liquid in a blender and season with salt and pepper.
- Put everything back into the pot together with the remaining vegetables.
- When you arrange the soup in soup bowls sprinkle with olives and parsley and drizzle your best olive oil on top.