- 1 fennel bulb
- 1 medium-size onion, finely chopped
- 18 garlic cloves, peeled
- 1 quart chicken broth or water
- 1 bouquet garni, preferably containing a fresh marjoram sprig
- 4 medium-size tomatoes, peeled, seeded, and chopped, or 2 cups drained and seeded canned tomatoes, chopped
- 1 cup cannellini, borlotti, or Great Northern beans, soaked, drained, and cooked until tender
- ¼ cup finely chopped parsley
- Salt
- Pepper
- Garlic toast
- Olive oil
- REMOVE the fuzzy green tops from the fennel, chop coarsely, and reserve. Remove and discard the stalk or save it for broth.
- CHOP the fennel bulb by first cutting it in half (lengthwise from top to bottom) and then slicing each half. Chop the slices into ¼-inch chunks. Combine the fennel, onion, garlic, broth, and bouquet garni in a 4-quart pot. Simmer gently for 15 minutes, until the vegetables soften slightly, then add the tomatoes. Simmer for 10 minutes more.
- STIR in the beans and their cooking liquid, the parsley, and reserved fennel leaves. SUGGESTIONS AND VARIATIONS
- SUGGESTIONS AND VARIATIONS