White Bean Soup

2 tablespoons olive oil

1 carrot, peeled and diced

1 onion, peeled and diced

3 garlic cloves, chopped

2 celery stalks, diced

1 fennel bulb, finely diced

1 teaspoon dried fennel seeds

1 tablespoons chopped fresh rosemary leaves or 1 teaspoon dried

1/4 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 head roasted garlic, peeled

2 cups cooked white cannellini beans, rinsed and drained

6 cups chicken or vegetable stock

1 bunch escarole or spinach, well-washed and torn apart

Place a large stockpot over medium heat and, when it is hot, add the oil.  Add the carrot, onion, garlic, celery, fennel, fennel seed, rosemary, red pepper flakes, salt, and pepper, and cook until the vegetables become translucent, about 5 to 10 minutes.

Add the roasted garlic, beans, and chicken or vegetable stock, and raise the heat to high.  Bring to a boil and lower the heat to low.  Simmer, uncovered, for 20 minutes.

Place half the soup in a blender or food processor and pulse until the mixture is thick but not completely smooth.  Return it to the stockpot.

Add the escarole or spinach, if desired, and cook until wilted.  Serve immediately, cover, and refrigerate for up to 3 days, or freeze up to 3 weeks.

Makes about 8 cups.

From The Figs Table by Todd English and Sally Sampson