White bean, fennel and leek broth.
Cook time: 1 hour and 10 mins | Prep time: 20 mins + overnight | Serves: 4-6
Ingredients.
2 cups dried white beans
3 tablespoons (60 ml) olive oil. Extra to serve
1 brown onion, diced
1 fennel bulb, thinly sliced
4 potatoes (500g) peeled, sliced into 2cm batons
3 garlic cloves, roughly chopped
1 leek, thinly sliced, white/light green part only
1 tablespoon chicken stock powder
1 teaspoon salt, extra to serve
½ teaspoon cracked pepper, extra to serve
5g fresh dill to serve
lemon, juiced to serve
Method.
1. Start the night before. In a medium bowl add dry white beans and 4 cups of filtered cold water. Set aside in a cool place covered. No need to refrigerate. The next day, drain and rinse before using.
2. In a large 25cm deep saucepan, add olive oil and onion. Add a good pinch of salt and sweat down on low heat for 6 minutes.
3. Add fennel, potato, garlic, leek, drained white beans, 2 litres of cold water, chicken stock powder, salt, and pepper. Bring up to a simmer and on medium heat gently simmer for 1 hour, until beans are tender.
4. Serve with fresh dill, squeeze of lemon, extra olive oil, cracked pepper and salt to taste.
Enjoy! Amanda x
