Vibrant vegetable soups are both a panacea for the lingering winter and a forecast of the spring to come. This hearty soup takes inspiration from fasolada, a traditional Greek white bean and vegetable soup. The name is derived from the Greek word fasoli, which means bean. It’s distinctly Mediterranean, with an herbaceous tomato-based stock infused with a trifecta of onion, carrot and celery and a generous glug of olive oil, which also flavors the broth.

This recipe replaces the celery with fennel, which imparts a subtle anise flavor to the broth. A splash of white wine reinforces the acidity of the tomato-rich broth, and wilted greens add more heartiness to the bowl. Spinach or Swiss chard leaves can be substituted for the kale.

The soup can be prepared with dried white beans, which should be soaked overnight, before cooking. For easy weeknight preparation, use canned white beans, such as cannellini or navy beans.

White Bean Stew With Tomato, Fennel and Feta

Serves 4

INGREDIENTS

2 tablespoons olive oil

1 medium yellow onion, chopped