I love hearty vegetable soups in the winter. They are quick to prepare and non-judgmental when it comes to emptying the vegetable drawer in the refrigerator for a healthy dinner. One of my favorite stocks is Italian inspired and tomato based, sometimes with a splash of wine, and often with a rind of cheese added into the mix to exude delicious umami flavor while the soup simmers. I’ll then finish with beans or grains and handfuls of winter greens which wilt in the simmering stock just long enough to soften without discoloring. For this soup, I tweaked my favorite method and took a detour further south to Greece for inspiration. A splash of Ouzo (a Greek anise liqueur) amplifies the fennel in the soup and adds an extra layer of flavor that rounds out the tomatoes’ natural acidity. Rather than submerging a rind of cheese in the stock, I sprinkled feta over the soup for garnish. I must say I was pleased with this little detour, and I hope you are too.
Greek White Bean Stew with Tomato, Feta, and Ouzo
Active Time: 35 minutes
Total Time: 35 minutes
Serves 4 to 6
2 tablespoons olive oil
1 large yellow onion, chopped
1 fennel bulb, thinly sliced, fronds reserved for garnish
3 garlic cloves, chopped
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1/4 cup tomato paste
1 (28-ounce) can Italian plum tomatoes, with juices
1 1/2 cups dry white wine
1 1/2 cups chicken stock (or vegetable stock for a vegetarian option)
2 to 3 tablespoons Ouzo or anise liqueur
1 bay leaf
2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 bunch lacinato kale (or chard)
1 (15-ounce) can cannellini beans, drained and rinsed
Crumbled feta for garnish
1. Heat the oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring, until the vegetables soften, and the onion is translucent without coloring, about 5 minutes. Add the garlic, oregano, thyme, and red pepper flakes and stir until fragrant, about 30 seconds. Stir in the tomato paste to blend and then add the wine. Simmer until the wine is reduced by about one-third, about 2 minutes.
2. Add the tomatoes, chicken stock, 2 tablespoons Ouzo, the bay leaf, sugar, salt, and pepper. Bring to a boil, and then reduce the heat to medium-low. Partially cover and simmer 20 minutes, stirring occasionally. Taste for seasoning, and add a little more salt or another tablespoon of Ouzo if desired.
3. While the stew is simmering, remove the tough stems from the kale, stack the leaves, and slice crosswise into thin ribbons. Stir the kale and white beans into the stew and cook until the kale wilts, stirring frequently, 3 to 4 minutes. If the stew is too thick, top off with additional chicken stock and adjust the seasoning as necessary. Ladle the soup into serving bowls and serve garnished with crumbled feta and the reserved fennel fronds.