Italian Fennel Soup

    25 minutes

    Fennel soup is extremely popular in Southern Italy. This version is beefed up with chickpeas and bacon. Serve with bread.

    3 people made this

    Serves: 6 

    • 2 fennel bulbs (about 700g)
    • 1 onion, diced
    • 50g bacon, diced
    • 1 bunch continental parsley, finely chopped
    • 2 (400g) tins chickpeas
    • 2 tablespoons olive oil
    • 4 cups vegetable stock, hot
    • 2 tablespoons tomato paste
    • salt and pepper, to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cut out the cores from the fennel bulbs. Set aside the delicate leaves and cut the bulbs into thin slices. Drain the chickpeas and rinse.
    2. Heat the olive oil in a saucepan and saute bacon and onions until translucent. Add the fennel and cook briefly.
    3. Add the hot stock and tomato paste and stir. Simmer over low heat 15 minutes.
    4. Add the chickpeas and cook 10 more minutes. Puree the soup in a blender and season to taste with salt and pepper. Serve garnished with fennel leaves.

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