This is not my recipe. It is from one of the best cook books ever, Splendid Soups by James Peterson. Splendid indeed! You should rush out and buy this book if you like soup. (It’s not vegetarian, in case you wondered.) Anyway, this soup is so easy to make and the results are almost shockingly good. Seriously. I would not lie to you. I took a lot of pictures but honestly, the whole works comes together in under forty minutes start to finish, and that includes time where you’re just twiddling your thumbs and watching TV while something simmers. Not bad for a home made soup.
First, may I introduce the fennel, of which one bulb is required:

He has a slightly licoricey taste. Here’s how you deal with him. First chop off his leafy stems. And cut him into quarters, cutting top to bottom. Here he is, just before the final quartering cut:

Notice the wedge shaped parts of his stem there at the bottom. That part isn’t nice to eat so we’re going to chop it off, as well as taking a shallow slice directly off the bottom. This destems him. The picture shows me making a very tricky and technically demanding angled slice to get the core/stem out:

Now he needs to be diced. Don’t fuss too much with this. The goal is to make little pieces that are soup-sized. I cut each quarter into thirds, vertically, and then cut across these for the dice:

Now you toss all those pieces into your pot. Next we will finely dice one medium sized white onion:

And that goes in the pot too. Next add a bouquet garni – basically just a bundle of herbs tied together with twine that will simmer in the pot and be removed before serving. You can use any herbs you like, though traditionally thyme, parsley, and a bay leaf are involved. Marjoram is the herb recommended by the author, and I used marjoram, bay, thyme, sage, rosemary, and parsley. Bundle them all up and tie it with some butcher’s twine, then toss it in the pot too.

Next we need to add 18 whole, peeled cloves of garlic. Seriously! When boiled without first being sauteed, garlic becomes very soft and mild. The soup will taste of garlic but it won’t be overwhelming. Trust me. Go for it. I used two whole cloves.

So now here is what your pot looks like:

It has a certain elegance, no?
Put the pot on the stove and add two litres of chicken stock, or in my case, faux chicken stock which involves no actual chickens.

Bring it to a boil and let it simmer for fifteen minutes covered. While that’s happening, chop up about four very red and ripe tomatoes, about two cups worth. I ended up with closer to three cups because I had a rogue tomato that needed chopping before it got too soft for any other use. The recipe says to peel and deseed them, but I gotta tell you, that just seems like a waste to me. You end up throwing out about a third of the volume of the tomato and I personally like the feel of the little seeds. So I left everything in. Which might also explain why I ended up with too much tomato:

And once the soup has simmered for fifteen minutes, you toss in the tomatoes and let it go for another ten minutes covered.

While that is cooking, strip some of the fuzzy bits off the fennel stalks and chop them up. Try for a tablespoon or so.

And while you’re at it, chop up about a quarter cup of parsley, very fine. I used flat leaf parsley which I prefer to the curly – the curly stuff feels yucky to me. And reminds me of bad diners.

It’s also time to prepare the beans. The recipe calls for properly cooking white beans from dry, but I can’t be bothered so I just use a can of precooked white kidney beans. The recipe calls for just one cup, but I also hate to waste half a can of beans since they come packaged in more than a cup, so I just use them all. When using canned beans, make sure to rinse them first. They come out of the can in a sort of sludgy broth that I have never tasted but looks gross. Here are the beans next to the tomatoes. Don’t worry about the continuity error.

Okay, so while you chopped fennel and parsley and rinsed beans, the tomatoes had their ten minutes to simmer in the soup. Now fish out the bouquet garni, which has outlived its usefulness and needs to go in the trash. Shake off any clinging onions or other bits.

Now add the beans:

And the parsley and fennel fuzz:

And some salt and pepper to taste. Stir. Behold!

Behold also the mess on my stove. Heh. Okay, now you just let the beans heat through for maybe five minutes, and serve with crusty bread and perhaps a nice salad. Hearty and delicious. Seriously delicious.
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