Fennel, Tomato, and White Bean Soup

REMOVE the fuzzy green tops from the fennel, chop coarsely, and reserve. Remove and discard the stalk or save it for broth.

CHOP the fennel bulb by first cutting it in half (lengthwise from top to bottom) and then slicing each half. Chop the slices into ¼-inch chunks. Combine the fennel, onion, garlic, broth, and bouquet garni in a 4-quart pot. Simmer gently for 15 minutes, until the vegetables soften slightly, then add the tomatoes. Simmer for 10 minutes more.

STIR in the beans and their cooking liquid, the parsley, and reserved fennel leaves.

SUGGESTIONS AND VARIATIONS If you want a slightly more assertive fennel taste, add a teaspoon of anise liqueur such as Pernod or Ricard. A tiny pinch of saffron is also a nice touch.

THIS soup is very similar to the base for Mediterranean fish soups. To convert it into a fish soup, just simmer the fish in the soup just before serving.

SERVE garlic toast at the table. I also like to put a small pitcher of virgin olive oil on the table for guests who want to drizzle a little into their soup.