CookEat Recipe
Cannellini and Fennel Soup
Cannellini beans and artichoke hearts are warmed in a fennel, onion and oregano broth. Balsamic vinegar is added before a brief rest.
Method
Steps
Step 1
Use 250 g cooked, drained cannellini beans and 120 g canned artichoke hearts, drained and quartered. Thinly slice fennel, chop onion and use dried oregano.
Step 2
Heat olive oil in a 3 litre saucepan over medium heat. Cook onion and fennel for 8 minutes. Add oregano and 1000 ml water once; bring to a boil, partially cover and simmer for 12–15 minutes until fennel is tender.
Step 3
Add beans and artichoke hearts and simmer for 5 minutes. Stir in balsamic vinegar, rest off heat for 4 minutes and serve.
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Cooked 5 times