Sardinian-style bean and fennel soup from The Rancho Gordo Vegetarian Kitchen Vol 2: More Everyday Cooking with Heirloom Beans, Vegetables, Greens, and Grains (page 37) by Steve Sando and Julia Newberry

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Notes about this recipe

  • Eat Your Books

    Can substitute orzo pasta or pearl couscous for fregola pasta, alubia blanco beans for Marcella beans, Parmesan cheese for pecorino cheese, and tarragon or foraged herbs for dill.

  • redbird on February 28, 2026

    We enjoyed this soup on yet another cold night. Filling but not heavy. The lemon oil at the end really brightened the whole dish. I did make one change -- I realized at the last minute that I was out of arugula. Rather than go back to the store, I subbed in zucchini that I diced and sauteed with the fennel. Used RG alubia blanco beans. Definitely a repeat.

  • aeader on January 20, 2026

    Very nice, bright flavor - the fennel is mellow by the time the soup is finished. Used the orzo, Marcella (cannellini) that I cooked from dry, Parmesan, and tarragon. Will definitely make this one again.

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