- Boil the sprigs of wild fennel and keep aside
- Meanwhile, cook the beans in a pot with a little water
- Fry the garlic cloves in oil, then add the boiled fennel, tomato, salt and pepper.
- In the saucepan with the beans, add water with an organic vegetable nut (or vegetable broth) and add the sauté
- Boil for half an hour tasting the soup to evaluate the cooking and season with salt and pepper.
- As soon as it is ready, pour it into the bowls in which you have placed slices of stale bread
- bSeason with extra virgin olive oil and serve.
