HERBY FENNEL AND CANNELLINI BEAN SOUP WITH RICOTTA

Serves 6

This has got to be one of the most delicate, fragrant soups, but it also packs in lots of flavour. If you get the chance, grill the toasts on a fire, but if using a toaster or oven grill, just let the bread char a bit more than you would usually, for equally great results.

2 tbsp olive oil, plus extra to drizzle

1 large onion, sliced

2 garlic cloves, sliced

3 medium fennel bulbs, cut into wedges, fronds reserved

½ tsp crushed chillies

1.5L vegetable or chicken stock 2 x 400g cans cannellini beans, rinsed and drained

6 tbsp ricotta grated zest of ½ lemon

4 dill sprigs, torn

Sourdough toasts, to serve

Heat the oil in a large pan over a medium heat. Add the onion, garlic, fennel and a pinch of the crushed chillies. season, stir to combine and cook with the lid on for 15 minutes, stirring occasionally.

pour in the stock and beans. Bring to the boil and simmer gently for 10-15 minutes, or until fennel and onion are very tender. Taste for seasoning. Just before serving, add the dill and reserved fennel fronds to pan, keeping a little of each for garnish.

spoon into bowls and top with ricotta, a grating of lemon zest, a scattering of chilli, fennel fronds and dill and a drizzle of olive oil. serve with sourdough toasts.