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Bean and fennel soup with ricotta toasts

Australian Gourmet Traveller recipe for bean and fennel soup with ricotta toasts

By Rodney Dunn
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
Bean and fennel soup with ricotta toasts


  • 60 ml extra-virgin olive oil, plus extra to serve (¼ cup)
  • 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 chicken stock (3 cups)
  • 4 slices ciabatta
  • 250 gm ricotta (1¼ cups)


  • 1
    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.
  • 2
    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.
  • 3
    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.


Drink Suggestion: Young semillon. Drink suggestion by Max Allen

  • Author: Rodney Dunn