Cookbook

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Serves 4. Lovely with crusty bread.  From Milk St Tuesday Nights

  * 8 oz bacon, chopped small
  * 2 medium yellow onions, chopped
  * 1 medium fennel bulb, chopped
  * 5 medium garlic cloves, smashed
  * 2 tsp fennel seeds, finely ground
  * 3 15 oz. cans cannellini beans, rinsed & drained
  * 5 cups low sodium chicken broth
  * 4 inch sprig rosemary
  * 3 T extra virgin olive oil
  * 3 T finely chopped fresh chives
  * lemon wedges (optional)

In a large pot over medium heat, cook the bacon until crisp.  Transfer bacon to paper towels, drain all but 2 T of the fat out of the pan.

Add the onions, fennel, garlic, and ground fennel to the pot.  Cook, medium low, stirring occasionally, until tender, about 8 minutes.  Set aside 1.5 c of beans.  Add the remaining beans to the pot along with the broth, rosemary, 1/2 tsp salt and 1 tsp pepper.  Bring to a simmer, then reduce heat and simmer for 15 minutes.

Remove rosemary sprig. Add oil.  Immersion blend until smooth.  Add the reserved beans, season as needed.  To serve, top with bacon and chives, and serve with lemon wedges on the side.  Excellent with crusty bread.