Zuppa di fagioli | Fast Ed

Ingredients

• 150g hot salami, diced in 1cm cubes
• 1 red onion, cut into wedges
• 2 sticks celery, sliced
• 1 carrot, peeled and chopped
• 1 red capsicum, diced
• ½ head fennel, chopped
• 2 bay leaves
• 9 cloves garlic, chopped
• 2 tsp fennel seeds
• ½ bunch thyme, finely chopped
• 2 cups white wine
• 400g can diced tomatoes
• 1L chicken stock
• 400g chickpeas, drained and rinsed
• 400g can butter beans, drained and rinsed
• salt flakes and freshly-milled black pepper
• 1 bunch parsley
• 2 tsp capers
• zest and juice of 1 lemon
• 2 anchovy fillets
• ¼ cup extra virgin olive oil