Butter Bean and Fennel Soup
Ingredients
- 9 ounces ried butter beans or Cannellini beans, soaked in cold water overnight
- 10.5 ounces fennel, rinsed, cut in thin slices
- 1 celery stalk, cut in cubes
- 1 onion, chopped
- 1500 milliliters broth or water
- 1 clove garlic, crushed
- 1 bay leaf
- salt and pepper
- 2 tablespoons parsley, chopped, for topping
- 4-6 black olives, chopped, for topping
- good olive oil for topping
Organization Tags
Tags easily organize your Recipe Library
Comments