Name: Herby Fennel And Cannellini Bean Soup With Ricotta
Total time: 45 min
Yield: 6
Ingredients: 2tbsp olive oil, plus extra to drizzle; 1 large onion, sliced; 2 garlic cloves, sliced; 3 medium fennel bulbs, cut into wedges, fronds reserved; ½tsp crushed chillies; 1.5 litres vegetable stock; 2 x 400g | 14 oz cans cannellini beans, rinsed and drained; 6tbsp ricotta; Grated zest of ½ lemon; 4 dill sprigs, torn; Sourdough toasts, to serve (gluten-free toast if required)

VMG Recipes