White Bean Soup with Marinated Radicchio

• 1 head radicchio, leaves chopped into 2 inch pieces

• 1 lemon (1 teaspoon zest and 3 tablespoons juice)

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/4 cup olive oil

• 1 bulb fennel, thinly sliced

• 1 cup finely chopped onion

• 6 cloves garlic, mince

• 1 teaspoon chopped fresh thyme

• 1/2 teaspoon crushed red pepper

• 1 teaspoon salt

• 1/4 cup dry white wine

• 2 15 oz cans white beans

• 4 cups vegetable broth

• 1/2 teaspoon black pepper

• 1 tablespoon lemon juice

• 1/4 cup chopped dill

• grated parmesan cheese for serving

Begin by marinating radicchio. In a medium bowl combine radicchio, lemon juice, lemon zest, olive oil and salt, massage radicchio until it is fully coated and slightly softened. Set aside to marinate for at least 30 minutes.

Next, in a large stockpot, add olive oil over medium heat. Add fennel and onion and saute 5-7 minutes or until softened. Then add garlic, thyme, red pepper and salt and saute for an additional minute. Add wine and bring to a simmer until the wine is mostly cooked off, about 2-3 minutes.

Add white beans, vegetable broth and black pepper. Increase heat to bring soup to a boil. Then, lower the heat to medium-low and simmer for 15 minutes.

Finally remove the soup from heat and add lemon juice and dill. Add salt and pepper to taste. Serve soup with marinated radicchio and grated parmesan on top.