* 2 tablespoons extra virgin olive oil divided * 1 fennel bulb with stalks and fronds * 2 15- ounce cans of butter beans drained and rinsed * 1 head of escarole roughly chopped * 3 tablespoons tahini * 2 lemons divided * Salt and pepper to taste
**Instructions**
**Prepare the fennel:**
1. Cut the stalks from the fennel bulb. Halve the bulb and remove the core. Cut each half into thin wedges. Slice the stalks into very thin rounds. Transfer to a bowl with 6-7 pinches of the fennel fronds.
**Char the fennel bulb:**
1. Heat 1 tablespoon oil in a large pot over medium heat Add the fennel wedges and cook for 5-7 minutes without turning or until the fennel turns deep golden brown. Flip and cook an additional 3-4 minutes. Season with salt and pepper.
**Simmer the soup:**
1. Add the beans to the pot and add 6 cups of water. Season liberally with salt and pepper. Add crushed red pepper here, if you like. Bring to a boil and then reduce heat and simmer for 30 minutes.
**Cook the escarole:**
Add the escarole to the soup and simmer for an additional 10 minutes.
**Prepare the tahini:**
1. In a bowl, whisk together tahini and juice from 1 lemon. Set aside.
**Prepare fennel topping:**
1. To the bowl of sliced fennel stalks, add juice and zest from the remaining lemon. Add 1 tablespoon extra virgin olive oil and toss to combine. Season with salt and pepper.
**Finish the soup:**
1. Remove the soup from the heat and let stand 5 minutes. Stir in the lemon tahini mixture. Taste and season with salt and pepper.
**To serve:**
1. Ladle the soup into bowls and pile the fennel stalk garnish on top of each bowl. Enjoy!
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**Ingredients**
* 2 tablespoons extra virgin olive oil divided
* 1 fennel bulb with stalks and fronds
* 2 15- ounce cans of butter beans drained and rinsed
* 1 head of escarole roughly chopped
* 3 tablespoons tahini
* 2 lemons divided
* Salt and pepper to taste
**Instructions**
**Prepare the fennel:**
1. Cut the stalks from the fennel bulb. Halve the bulb and remove the core. Cut each half into thin wedges. Slice the stalks into very thin rounds. Transfer to a bowl with 6-7 pinches of the fennel fronds.
**Char the fennel bulb:**
1. Heat 1 tablespoon oil in a large pot over medium heat Add the fennel wedges and cook for 5-7 minutes without turning or until the fennel turns deep golden brown. Flip and cook an additional 3-4 minutes. Season with salt and pepper.
**Simmer the soup:**
1. Add the beans to the pot and add 6 cups of water. Season liberally with salt and pepper. Add crushed red pepper here, if you like. Bring to a boil and then reduce heat and simmer for 30 minutes.
**Cook the escarole:**
Add the escarole to the soup and simmer for an additional 10 minutes.
**Prepare the tahini:**
1. In a bowl, whisk together tahini and juice from 1 lemon. Set aside.
**Prepare fennel topping:**
1. To the bowl of sliced fennel stalks, add juice and zest from the remaining lemon. Add 1 tablespoon extra virgin olive oil and toss to combine. Season with salt and pepper.
**Finish the soup:**
1. Remove the soup from the heat and let stand 5 minutes. Stir in the lemon tahini mixture. Taste and season with salt and pepper.
**To serve:**
1. Ladle the soup into bowls and pile the fennel stalk garnish on top of each bowl. Enjoy!
**Nutrition**
Calories: 301kcal | Carbohydrates: 37g | Protein: 13g | Fat: 14g | Sodium: 38mg | Fiber: 12g | Sugar: 5g | Vitamin C: 36mg
Endive, for those who were wondering.