Instructions
Follow the steps and taste along the way.
Roast the fennel
Preheat the oven to 220 °C. Quarter the fennel, remove the tough base, and cut it into wedges about 2 cm wide. Toss with 20 ml olive oil and 0.5 g salt, spread on a baking sheet, and roast for 22 minutes. The edges should brown and the flesh should soften.
Toast the lemon breadcrumbs
While the fennel roasts, finely grate the lemon zest and chop the parsley. Heat the remaining 10 ml oil in a pan, add the breadcrumbs, and toast, stirring constantly, for 3–4 minutes until golden. Remove from the heat and stir in the lemon zest and 10 g parsley.
Make the sauce base
Finely dice the onion and chop the garlic. Cook them in a wide pot over medium heat for 5 minutes, until the onion softens and starts to turn translucent; it should not brown. If it starts to stick, add a spoonful of the measured stock.
Simmer the beans
Add the tomatoes, vegetable stock, white beans, capers, remaining 1.5 g salt, and black pepper to the pot. Bring to a gentle simmer and cook uncovered for 12 minutes. Stir occasionally; the sauce should thicken slightly, but the beans should remain whole.
Finish the dish and serve
Stir the roasted fennel into the beans. Squeeze 20 ml juice from the lemon and add it to the pot along with the remaining 5 g parsley. Taste; the acidity should balance the sweetness of the tomatoes and fennel. Toast the bread in a dry pan or toaster. Serve the beans hot, topped with the lemon breadcrumbs and accompanied by the toasted bread.
