In this brothy beans recipe, caramelizing fennel, shallots, and lemon builds a putrid layer that is exclusively appropriate, tangy, and colorful. Tinned sardines add briney style (and protein!)—leave them complete or destroy them up and fold them into the soup. And chopped celery or mushrooms work proper as smartly as fennel whenever you’ll want to swap. This recipe is piece of the 2021 Feel Loyal Food Conception, our eight-day dinner notion for starting the year off honest.
fennel bulb with fronds, stalks and fronds eliminated
cup extra-virgin olive oil
medium shallots, thinly sliced
garlic cloves, thinly sliced
Diminutive handful of blended hardy herb sprigs (equivalent to bay leaves, thyme, and/or rosemary)
tsp. beaten red pepper flakes
cup dry white wine
cups low-sodium rooster broth
15-oz. cans cannellini (white kidney) or cranberry beans, rinsed1 4.4-oz. tin oil-packed sardines, drained
(loosely packed) cup very coarsely chopped parsley
Toasted seeded bread (for serving)
Slash fennel bulb in half lengthwise and lower every half lengthwise into 3 wedges. Thinly slash 1 lemon half into rounds and wriggle out and discard any seeds; leave final half intact and web page online apart.
Warmth oil in a medium pot over medium-high. Add fennel, shallots, garlic, hardy herbs, lemon rounds, and red pepper flakes and cook, stirring as soon as in a while, until fennel and lemon are softened reasonably and golden brown in spots, 5–7 minutes.
The exhaust of tongs, transfer lemon rounds to a minute bowl; web page online apart. Add wine to pot and cook until diminished by half, about 2 minutes. Pour in broth and raise to a boil. Decrease heat to medium-low and simmer, stirring as soon as in a while, until fennel is tender, about 5 minutes. Add beans and simmer until beans soak up just among the broth and are warmed thru, 8–10 minutes.
In the intervening time, working one after the other, slash birth every sardine with the tip of a paring knife and clutch any visible bones; discard. Separate fillets from one one more and web page online in a minute bowl. Squeeze juice from final reserved lemon half over fillets.
Fish out and discard any hardy herbs and stems that you just may per chance from braise. Tear in parsley; style and season broth with extra salt if wanted.
Divide braise amongst bowls; top with reserved lemon slices and sardines. Relief with bread alongside.