Chapter 2: Soups, The Complete Mediterranean Cookbook

This rustic Mediterranean soup balances the savory richness of pancetta with the sweet, anise-like flavor of fennel and celery. Anchovies dissolve into the broth to create a deep, umami foundation without overpowering the delicate vegetables. A final touch of fresh orange zest lifts the entire dish, adding a vibrant, citrusy aroma that cuts through the oil. It is a comforting yet light starter, perfect for chilly evenings or as a sophisticated appetizer. The texture is silky and smooth, especially if blended, offering a warm embrace in a bowl. Simple to prepare with pantry staples, this recipe highlights the elegance of classic Italian coastal cooking.

Cuisine: Mediterranean

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 47.8

Dietary: Gluten-free

Description

This rustic Mediterranean soup balances the savory richness of pancetta with the sweet, anise-like flavor of fennel and celery. Anchovies dissolve into the broth to create a deep, umami foundation without overpowering the delicate vegetables. A final touch of fresh orange zest lifts the entire dish, adding a vibrant, citrusy aroma that cuts through the oil. It is a comforting yet light starter, perfect for chilly evenings or as a sophisticated appetizer. The texture is silky and smooth, especially if blended, offering a warm embrace in a bowl. Simple to prepare with pantry staples, this recipe highlights the elegance of classic Italian coastal cooking.

Ingredients

1 tablespoons Extra-virgin olive oil, plus extra for serving
3 Ounces pancetta, chopped fine
1 Onion, chopped fine
1 Fennel bulb, stalks discarded, bulb halved, cored, and chopped fine
1 Celery rib, minced
4 Garlic cloves, minced
3 Anchovy fillets, rinsed and minced
2 Teaspoons grated orange zest

Directions

1
Heat the olive oil in a medium saucepan over medium heat.
2
Add the chopped pancetta and cook until crisp and golden, about 5 minutes.
3
Add the chopped onion, fennel, and celery; saut&# 195;Â© until softened, about 8 minutes.
4
Stir in the minced garlic, anchovies, and fennel seeds; cook for 1 minute until fragrant.
5
Pour in vegetable or chicken broth and bring to a boil.
6
Reduce heat and simmer for 15 minutes to meld the flavors.
7
Remove from heat and stir in the orange zest and oregano.
8
Blend with an immersion blender until smooth, or leave chunky as preferred.
9
Ladle into bowls and drizzle with extra-virgin olive oil before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 47.8kcal

% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 10.1mg1%
Total Carbohydrate 3.6g2%
Dietary Fiber 2.1g9%
Sugars 0.6g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fennel, pancetta, anchovy, celery, garlic, onion, orange zest, olive oil, mediterranean soup, italian cuisine, comfort food, vegetable broth, fennel seeds, oregano, appetizer, winter soup, rustic, aromatic, umami, citrus

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