Ingredients
- 1 medium bulb fennel or 2 leeks leek, diced 1/2 inch (~1 cup)
- 1 medium onion, diced 1/2 inch (~1 cup)
- 2-3 ribs celery, diced 1/2 inch (~1 cup)
- 2-3 carrots, diced 1/2 inch (~1 cup)
- 3 ounces bacon, chopped fine, optional
- 4 medium cloves garlic, minced
- 2 tsp grated orange zest
- ½ tsp fennel seeds
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 3 anchovy fillets, minced to paste (about 1 tsp)
- 1 (28-oz) can diced tomatoes with liquid
- 1 cup dried beans + 4 smashed garlic gloves + 1/2 roughly chopped onion
- 1 piece Parmesan cheese rind, about 5 inches by 2 inches, optional
- Mix 1 cup rinsed dry beans in 6 cups of water, 4 smashed garlic gloves, 1/2 a roughly sliced onion, 1 bay leaf, and some chicken broth powder in Instant Pot. Turn on high pressure cook for 20-25 minutes, depending on size of beans. Allow natural release for 15 minutes, then manual release. Remove bay leaf, but do not drain.
- If using bacon, add chopped bacon to big soup pot and sautee until onion releases.
- Add fennel/leek and onion in a big soup pot and sautee until softened, 5 mins.
- Add carrot and celery, sautee 5-10 more minutes until softened.
- Add minced garlic, fennel, oregano, pepper flakes, orange zest and anchovies and sautee 1-2 minutes until fragrant.
- Pour in diced tomatoes, and parmesan rind, if using. Bring to a boil.
- Add beans and bean cooking liquid until you feel there is enough liquid. Bring to a boil, then lower to simmer and cover for 20-30 minutes until flavors meld.