2 cups flageolet beans, preferably Rancho Gordo, soaked in water overnight and drained
2 tablespoons olive oil
2 leeks, white and pale green part only, thinly sliced
4 cloves garlic, minced
1 bulb fennel, cored and medium-diced
2 stalks celery, medium dice
1 apple, any variety, peeled, cored, and medium diced
1 tablespoon thyme, finely chopped
Salt & Pepper
6 cups vegetable stock
¼ pound of Baby Kale or other tender cooking green
1 teaspoon apple cider vinegar
2 tablespoons fresh dill or tarragon, chopped
Additional 2 tablespoons olive oil
Season and sauté the leeks and garlic in olive oil over medium-high heat in a large soup pot until translucent, about 5 minutes. Add the fennel, celery, apple, and thyme, season with more salt and pepper, and sauté another minute, until fragrant. Add the beans, stock, and a touch more salt and pepper. Bring to a low boil, then reduce heat to a simmer, cover, and cook about an hour, or until beans are tender. Add the baby greens and cook until it is wilted. Stir in the apple cider vinegar and dill or tarragon. Serve in bowls and drizzle each with a little additional olive oil and serve with fresh crusty bread.
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