FENNEL AND LEEK SOUP

2 tbsp (30 mL) butter ¼ cup (60 mL) chopped onion 4 cups (1 L) cubed fennel (1/2 inch/1.25 cm) 4 cups (1 L) sliced leeks (white and tender light green portions only) 1 cup (250 mL) chopped celery ¼ cup (60 mL) dry sherry 6 cups (1.5 L) chicken broth 3 cups (750 mL) cubed peeled potatoes (1/2 inch/1.25 cm) 1 can (19 oz/540 mL) white kidney beans, rinsed and drained 1 tbsp (15 mL) thyme, crumbled Salt and freshly ground pepper

Melt butter in a Dutch oven over medium heat. Add onion and sauté for 1 minute. Add fennel, leeks and celery; sauté until vegetables are softened and lightly browned, about 10 minutes. Add sherry and cook, stirring, until most of liquid has evaporated, about 1-2 minutes. Stir in broth and potatoes. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 30 minutes. Remove from heat. Purée mixture in batches in a blender, filling blender no more than half full for each batch. Return mixture to pan. Stir in beans and thyme. Cook over medium heat, stirring frequently, until heated through. Season to taste with salt and pepper. Serves 6-8.

stirring, until pasta is lightly browned, about 3 minutes. Add wine and cook, stirring, until wine is almost absorbed, about 1 minute. Stir in hot broth mixture and bring to a boil. Cook, stirring frequently, until pasta is tender and most of liquid is absorbed, about 8-10 minutes. Remove from heat. Add leeks, Parmesan cheese, parsley and lemon juice, stirring until cheese is melted. Serve immediately. Serves 8-10.