Bean and fennel soup with ricotta toasts

AT A GLANCE

  • Serves 4 people

  • 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
  • 1 onion, thinly sliced
  • 2 cloves of garlic, finely chopped
  • 280 gm green beans, thinly sliced crossways
  • 1 baby fennel, bulb thinly sliced using a mandolin, fronds chopped and reserved
  • 750 ml (3 cups) chicken stock
  • 4 slices ciabatta
  • 250 gm (1¼ cups) ricotta
01   Heat extra-virgin olive oil in a large saucepan, add onion and garlic and sauté over low heat for 10-15 minutes or until caramelised. Add beans and fennel bulbs and sauté for 2 minutes. Add chicken stock and simmer for 5 minutes or until just tender. Season to taste with sea salt and freshly ground black pepper.
02   Preheat chargrill on high heat. Rub both sides of the ciabatta with olive oil and grill for 2 minutes on each side or until toasted. Spread toasts thickly with ricotta and season to taste.
03   Ladle soup among bowls and place a ricotta toast into each, immersing slightly. Scatter with fennel fronds, drizzle generously with olive oil and serve immediately.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

ELODIE RAMBAUD

Drinking Suggestion:

YOUNG SEMILLON. , suggested by MAX ALLEN

FEATURED IN

Sep 2007

Sep 2007

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