This quick and nurturing soup bring together flavorful broth, salty preserved lemon, and crisp and refreshing fennel.
Recipe from Great Barrington Produce Team’s Rachel Oberg
Serves 4 to 6
2 tablespoons olive oil
3 cups chopped fennel (bulbs and stalks)
2 cup chopped leeks (whites and light greens)
Several grinds of pepper
3 cloves garlic, minced
1 tablespoon chopped preserved lemon rind, plus additional to to taste
One 33.83-ounce box Aneto vegetable broth
One 15-ounce can of cannellini beans, drained and rinsed
1 cup chopped arugula
1 tablespoon preserved lemon brine
Parmesan Cheese, for serving
- Set a large saucepan or stockpot over medium heat. Add the oil and heat just until it shimmers. Add the fennel, leeks, and pepper. Cook, stirring occasionally, until the fennel softens, 4 to 5 minutes. Add the garlic and cook for 1 minute more.
- Pour the vegetable broth over the vegetables. Increase the heat to medium-high to bring the mixture to a very low boil. Reduce the heat to medium-low, cover the pot, and cook until the vegetables are tender, about 10 minutes.
- Add the beans, preserved lemon, and arugula. Cook until warmed through, 5 to 7 minutes. Stir in the preserved lemon brine. Taste and add more salt, pepper, or preserved lemon. Serve topped with Parmesan.