Fennel, Potato and White Bean Soup Recipe
I recently made this Fennel, Potato and White Bean Soup Recipe with Rancho Gordo heirloom Royal Corona beans.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.
Cooking tools:
- Stove
- Saucepan
- Pot
- Colander
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Wooden spoon
- Spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Kettle
- Ladle
- Serving bowl
Ingredients
- ½ pound dried Rancho Gordo Royal Corona beans
- 4 tablespoons olive oil, plus extra for drizzling
- 4-5 fennel bulbs, about a pound, outside layer removed, halved and finely diced
- 2 garlic cloves, thinly sliced
- 1 teaspoon fennel seeds (optional)
- 3 medium waxy potatoes, about 15 ounces, peeled, diced and lightly salted
- 1 quart bean liquor and/or water
- About 40 threads of saffron, infused in 2 tablespoons boiling water
- 2 tablespoons chopped fresh fennel leaves or flat-leaf parsley
- Sea salt
- black pepper
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