My proclamation of having a vegetarian January is totally on track, you guys.

There was definitely no short ribs on New Years Day or pelmeni party over the weekend. I certainly didn’t finish the leftover meatballs from that other dinner either. Nope, been doing great over here with my vegetables and legumes. Totally great.

Brothy Bean and Feta Soup | Things I Made TodayBut seriously, I’m back on the wagon (as I think you’re supposed to say) this week, the highlight of which has been this super restorative soup. Jason may have referred to the broth as “aggressive” but I personally find it punchy in all the good ways.

Brothy Bean and Feta Soup | Things I Made Today

It’s almost creamy without having any cream added—the feta melts into the broth and adds some lovely substance. I recommend serving it with a few pieces of extra crusty bread. Still loving my carbs.

Brothy Bean and Feta Soup | Things I Made Today

Brothy Bean and Feta Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 tablespoons olive oil
  • 4 of garlic, cloves chopped
  • ½ medium onion, chopped
  • 1 small fennel bulb, chopped
  • Kosher salt
  • 1½ teaspoon lemon zest
  • 1 teaspoons fresh rosemary, chopped
  • Pinch of red pepper flakes
  • 4 ounces feta, in brine, brine reserved, cheese crumbled
  • 1 bay leaf
  • 1 15 oz can cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 2 large sprigs basil, chopped
  • ½ bunch kale, stems removed and leaves coarsely chopped
  • 1 - 1½ tablespoons fresh lemon juice
  1. Heat olive oil in a heavy bottomed sauce pan over medium heat. Add garlic and onions and cook until onion softens. Add fennel and salt cook, stirring occasionally, until nicely browned, about 8 minutes. Stir in lemon zest, rosemary, and red pepper flakes. Cook for an additional 1-2 minutes.
  2. Pour in ½ cup reserved feta brine. Add bay leaf, cannellini beans, and vegetable broth. Bring to a boil, reduce heat and cover, and simmer for 20 minutes.
  3. Stir in basil, kale, and 1 tablespoon lemon juice. Stir until kale is wilted. Remove from heat. Stir in about ¾ of the feta, letting it melt into the broth of the soup. Serve with remaining feta crumbled on top.

Adapted from December 2016 issue of Bon Appetit.

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