Ingredients
3 tablespoons EVOO and some to pass
1 bulb fennel, quartered, cored and chopped
2 onions, chopped
2 or 3 cloves garlic, finely chopped or grated
3 medium potatoes, peeled and diced
1 leek, quartered lengthwise and chopped
1 carrot (yellow or orange), chopped
Salt and pepper or red pepper
3 tablespoons fresh rosemary, chopped
1 large bay leaf
4 quarts bone broth or vegetable stock
A chunk of Parmigiano-Reggiano rind
3 cups cooked and drained OR canned borlotti beans
3 cups cooked pearled barley
Grated cheese, to pass
Charred bread with EVOO and flaky salt (optional), to pass
Preparation
Serves: 6
Heat oil in large soup pot over medium to medium-high heat.
Add the fennel, onions, garlic, potatoes, leeks and carrots and season with salt, pepper, rosemary and bay. Add broth or stock and cheese rind and simmer 1 hour. Add beans and barley and simmer 20 minutes more.
Top with or pass with cheese and EVOO to serve, and charred bread and flaky salt (if using).
