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

Optional: salt

Parmesan Cheese, for serving

  1. 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.
  2. 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.
  3. 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.