Soup: United States – Lemony Fennel-Parmesan Brodo with Cannellini and Herbs
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
2 tbsp (30 ml) olive oil, plus more for finishing 1 small fennel bulb, cored and thinly sliced (about 1 1 / 2 cups (120 g)), fronds reserved for garnish 1 small yellow onion, thinly sliced 1 celery stalk, thinly sliced (optional) 2 garlic cloves, thinly sliced 1 / 4 tsp (1.25 ml) crushed red pepper flakes (optional) 1 / 3 cup (80 ml) dry white wine 4 cups (960 ml) low-sodium chicken broth (or vegetable broth) 1 Parmesan rind (about 2 oz (55 g)) 2 fresh thyme sprigs (or 1 / 2 tsp (2.5 ml) dried) 1 (15 oz (425 g)) can cannellini beans, drained and rinsed 3 wide strips lemon zest (use a peeler) 1 tbsp (15 ml) fresh lemon juice, plus more to taste 2 tsp (10 ml) capers, rinsed and chopped (optional but recommended) 1 tbsp (15 ml) chopped fresh parsley Kosher salt and freshly ground black pepper, to taste
Show original ingredient measurements
2 tbsp (30 ml) olive oil, plus more for finishing 1 small fennel bulb, cored and thinly sliced (about 1 1 / 2 cups / 120 g), fronds reserved for garnish 1 small yellow onion, thinly sliced 1 celery stalk, thinly sliced (optional) 2 garlic cloves, thinly sliced 1 / 4 tsp crushed red pepper flakes (optional) 1 / 3 cup (80 ml) dry white wine 4 cups (960 ml) low-sodium chicken broth (or vegetable broth) 1 Parmesan rind (about 2 oz / 55 g) 2 fresh thyme sprigs (or 1 / 2 tsp dried) 1 (15 oz / 425 g) can cannellini beans, drained and rinsed 3 wide strips lemon zest (use a peeler) 1 tbsp fresh lemon juice, plus more to taste 2 tsp capers, rinsed and chopped (optional but recommended) 1 tbsp chopped fresh parsley Kosher salt and freshly ground black pepper, to taste
Instructions
Warm olive oil in a medium pot over medium heat. Add fennel, onion, and a pinch of salt; cook, stirring occasionally, until tender and lightly translucent, 6–8 minutes. Stir in celery (if using), garlic, and red pepper flakes; cook 1 minute until fragrant. Deglaze with white wine and simmer until reduced by about half, 1–2 minutes. Add broth, Parmesan rind, thyme, and lemon zest strips. Bring to a gentle simmer and cook uncovered for 12–15 minutes to infuse. Stir in cannellini beans and simmer 5 minutes more. Remove and discard Parmesan rind, thyme sprigs, and lemon zest strips. Off heat, stir in lemon juice, capers, and parsley. Season to taste with salt and black pepper. Ladle into warm bowls and finish with a light drizzle of olive oil and a few chopped fennel fronds, if you like. Serve immediately alongside the pork to cut through its richness.
Per serving | Servings: 4
Nutrition estimated: November 12, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Sodium, Potassium, Calcium and Iron are known subtotals. Saturated fat, Cholesterol, Fiber, Vitamin A, Vitamin C and Vitamin D are known subtotals, with data for 13 of 14 ingredients. Trans fat is a known subtotal, with data for 10 of 14 ingredients. Sugar is a known subtotal, with data for 12 of 14 ingredients. Missing contributions are unknown, not zero.