Fresh herbs are the stars of this fragrant soup. When shopping for celery, look for a bunch that has plenty of tender leaves, which add flavor and aroma to the dish.

Yield: 2 quarts

3 Tbsp extra virgin olive oil

5 celery stalks, finely chopped (about 2 cups), leaves reserved

1 large fennel bulb, cored and finely diced (about 1½ cups), fronds finely chopped and reserved

1 medium yellow onion, finely diced (about 1 cup)

1 tsp dried oregano

1 tsp kosher salt

½ tsp freshly ground black pepper

½ tsp red pepper flakes, plus more for serving

2 large garlic cloves, thinly sliced

½ cup dry white wine or water

8 cups vegetable, chicken, or beef stock

¾ cup green lentils

¾ cup fregola sarda whole-wheat orzo, or other small, whole-grain pasta

1 large bunch Italian parsley, stems finely chopped, leaves coarsely chopped (about 1 cup each)

⅓ cup fresh tarragon, finely chopped

2 Tbsp chives, finely chopped

Pecorino cheese to taste, optional

Lemon wedges

 

Warm the oil in a medium pot over medium-low heat. Add the celery stalks, fennel bulb, onion, oregano, salt, black pepper and red pepper flakes. Cook, stirring often, for 8 to 12 minutes until the vegetables are soft.

Stir in the garlic and cook until fragrant for about 1 minute. Add the wine and cook for 2 to 4 minutes until the liquid is almost completely reduced.

Add the broth and bring soup to a boil. Reduce the heat to a gentle simmer and stir in the lentils, fregola sarda and parsley stems. Cook uncovered at a low simmer until the lentils are tender and the pasta is al dente (soft but with a chewy bite), about 20 to 30 minutes. Stir often to make sure nothing sticks to the bottom of the pot.

Just before serving, stir in the parsley and celery leaves, fennel fronds, tarragon and chives. Grate or shave Pecorino atop and serve hot with lemon wedges on the side.

Store leftover soup in a tightly covered container in the refrigerator for up to three days or in the freezer for up to three months. The soup will thicken as it rests; add water or broth when reheating and an additional handful of fresh herbs before serving.

 

Recipe courtesy of Annie Fenn.

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