START TO FINISH: 1 hour (20 minutes active)
SERVINGS: 4
Fennel—both the fresh bulbs and the dried seeds—is under-appreciated for the savory-sweet, slightly anise flavor it brings to a dish. Paired and pureed with white beans to form the base of this hearty, speedy soup, fennel adds interest to what otherwise could be one-note flat. For contrast, as well as a smoky-savory counterpoint, we top the soup with crisped bacon. Chopped fresh chives and a squeeze of lemon juice are a finishing touch of freshness. Warm, crusty bread is the perfect accompaniment.
Don’t fill the blender jar more than a third full of the hot soup mixture; hot liquids tend to splash out when the blender is turned on because of the rapid release of heat and steam. To help prevent this, remove the cap from the blender lid and then cover the lid tightly with a kitchen towel. Start the blender on low and gradually increase the speed.
8 ounces bacon, finely chopped
2 medium yellow onions, finely chopped
1 medium fennel bulb, trimmed, halved, cored and finely chopped
5 medium garlic cloves, smashed and peeled
2 teaspoons fennel seeds, finely ground
Three 15½-ounce cans cannellini beans, rinsed and drained, divided
5 cups low-sodium chicken broth
4-inch sprig fresh rosemary
Kosher salt and ground black pepper
3 tablespoons extra-virgin olive oil, plus more to serve
3 tablespoons finely chopped fresh chives
Lemon wedges, to serve
In a large Dutch oven over medium, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the pot.
Add the onions, fennel, garlic and ground fennel to the pot and cook over medium-low, stirring occasionally, until the vegetables are tender, about 8 minutes. Measure out 1½ cups of the beans and set aside. Add the remaining beans to the pot along with the broth, rosemary, ½ teaspoon salt and 1 teaspoon pepper. Bring to a simmer over medium-high. Cover, reduce to medium-low and simmer for 15 minutes.
Remove and discard the rosemary sprig. Let the soup cool slightly, about 15 minutes. Transfer about ⅓ of the soup to a blender. Add 1 tablespoon of the oil and puree until smooth. Transfer to a large saucepan, then repeat with the remaining soup and oil, working in batches. Add the reserved beans and heat over medium-low, stirring, until the soup is heated through, about 10 minutes. Taste and season with salt and pepper. Serve drizzled with oil, sprinkled with the bacon and chives, and with lemon wedges on the side.