White Bean Soup with Fennel Seeds and Broccoli Rabe
This luscious puréed bean soup is like many served throughout Italy. The soup can be prepared in advance; but the greens should be sautéed just before serving.
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Ingredients
- 2 1⁄2 cups dried Great Northern white beans, soaked overnight and drained
- 1⁄4 cup extra-virgin olive oil, plus more for drizzling
- 1⁄2 tsp. whole fennel seeds, coarsely crushed
- 1 large yellow onion, finely chopped
- Kosher salt
- freshly ground black pepper
- 1 lb. broccoli rabe, dandelion greens, or Swiss chard, cut into 2-inch pieces
- 1⁄4 tsp. crushed red chile flakes
- 4 cloves garlic, minced
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