Bean and fennel soup with ricotta toasts


You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
GT
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At A Glance

  • Serves 4 people

Drink Suggestion

Young semillon.

Featured in

Sep 2007

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