Today is a cold and damp day where I live. What could be better than some homemade soup! I’ve been dying to try this recipe I found online at the Food and Wine website. The soup recipe was contributed by actress, Gwyneth Paltrow, and it is a wonderful take on the traditional French onion soup! It’s full of thinly sliced fennel, onion and garlic. Some red pepper flakes give it some heat! Perfect to warm some chilled bones on a cold day!
- 3 tablespoons organic extra-virgin olive oil
- 1 large fennel bulb, thinly sliced
- 1 large onion, thinly sliced
- 2 garlic cloves, thinly sliced
- ½ (or less) teaspoon red pepper flakes
- ¼ teaspoon organic dried oregano
- 2 (14 ounce) cans organic cannellini beans, drained and rinsed
- 1 (32 ounce) box organic vegetable broth
- Sea salt
- Freshly ground pepper
- 6 slices of sourdough bread
- 2/3 cup freshly grated Parmigiano-Reggiano cheese
- Organic butter (optional)
- Using a large pot, heat 3 tablespoons olive oil over low heat. Add the fennel, onion and garlic, cover and cook over low heat, until softened, stirring occasionally, for about 10 minutes. Uncover and cook, while stirring occasionally, until onion and fennel are slightly brown, for about 15 minutes.
- Add crush red pepper flakes and oregano and cook for another minute. Pour in vegetable broth and add beans. Bring to a boil. Salt and pepper to taste. Simmer over low heat for about 30 minutes, until broth is reduced slightly.
- Preheat broiler and place rack approximate 8″ from the heat. Place bread slices on a tray and toast them 1 to 2 minutes, until golden. Then flip slices over and toast the other side for one minute, then spread a little butter on each piece and sprinkle with the cheese. Toast for another minute, until golden brown. Serve bread on the side. 6 servings.