Olio Taibi
6-8
Soup
Slowly sautéing the fennel and leeks brings out great sweetness that is balanced by earthy white beans and our peppery Nocellara.
4 TBS Olio Taibi Nocellara Extra Virgin Olive Oil, plus more for finishing soup
1 medium bulb fennel, cored and thinly sliced (about 2 cups)
2 medium leeks, chopped in 1" pieces (about 2 cups)
1/2 tsp kosher salt
1 large sprig of thyme
6 cups of cooked white beans (see note)
1 parmigiano rind (optional, see note)
2 1/2 cups of water
Smoked paprika, to taste for serving
Crisped pancetta (optional, for serving)
Croutons (optional, for serving)
In a large soup pot or dutch oven, heat Olio Taibi Nocellara Extra Virgin Olive Oil over medium heat.
Add fennel, leeks, salt, and thyme sprig. Sauté over medium heat for 10 minutes until vegetables are very soft.
Add beans, parmigiano rind, and water.
Bring to a low simmer and simmer for 20-30 minutes, until leeks have all but melted and fennel is very very soft.
Discard thyme sprig and parmigiano rind.
Using an immersion blender, blend smooth until smooth. If needed, or if you prefer a thinner soup, add more water to preference.
Taste for salt level and adjust if needed.
Ladle soup into bowls, sprinkle with smoked paprika, garnish with pancetta or croutons is you like, but definitely drizzle on a generous amount of Olio Taibi Nocellara Extra Virgin Olive Oil.
Our Nocellara is the best choice for bean dishes. Strong and bold, but plays well other ingredients.
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