Fennel White Bean Soup

Soup season is upon us, and this is one of my favorite fall recipes for soup. It is also a classic for the bay area as fennel is basically a weed. Be careful of where you pick it though, while it grows along the freeway, that is not the best place to harvest it unless you want your soup to have that elusive hint of burnt rubber.

• 2 C white beans (such as navy beans) covered in water and soaked overnight (you might add a little baking soda to the water)
• 6 C water
• 2 tsp salt
• 1 bulb fennel, diced and a few fennel fronds, chopped; reserve a few of the fronds for garnish
• 2-3 cloves garlic, sliced
• 1 small onion, diced
• 1 8oz can tomatoes, chopped
• juice from 1/2 lemon
• black pepper and salt to taste
• 2 Tbsp. Olive oil

Drain the beans and set them aside.

Add the fennel bulb and salt to the water and let them come to a boil, turn down the heat and let the fennel simmer about 15 minutes.

Add the beans, garlic and onion to the soup and let them cook unil everything begins to be tender. The water will cook down some, and this is fine.

Add the tomatoes with a little of the juice to taste, the flavor of the fennel should not be covered up by the tomato.

Add the lemon juice (to taste) and correct the seasoning with salt and pepper.

When you are ready to serve the soup, finish it with a little olive oil drizzled on top.

With some good bread, this soup makes a nice autumn meal by itself.