Fennel, Potato and White Bean Soup Recipe – Rancho Gordo

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 and black pepper