Italian Lentil and Fennel Soup

Billowing across the sloping hills of Sicily, wild fennel fronds fill the air with the sweet smell of anise throughout spring. Carefully foraged from wild plants, Sicilian fennel seeds and fennel pollen bring the undeniable flavor of a Mediterranean spring day to any dish. Folded into this hearty Italian lentil soup, fennel adds a sweet and aromatic flavor that makes this soup one of our favorites for spring.  



Italian lentil and fennel soup



Serves 4-6


2 tbsp Extra Virgin Olive Oil, plus more for finishing
1 yellow onion, finely chopped
▢ 1 carrot, peeled and finely chopped
▢ 1 celery rib, finely chopped
▢ 2 cloves garlic, minced
▢ 1 large fennel bulb, halved and thinly sliced
▢ Salt
▢ Pepper
▢ 1 jar Oregano Marinara Sauce
▢ 5 cups chicken broth
▢ 1 tbsp Erbe di Sicilia
▢ 1 tbsp Fennel Seeds
▢ 1/2 tsp Sicilian Chili Pepper Flakes
▢ 1 cup brown lentils
▢ 1 cup finely chopped lacinato kale
▢ 1/2 cup chopped parsley
▢ freshly grated Parmigiano-Reggiano to serve


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  1. Place a large Dutch oven over medium heat with 2 tbsp olive oil. Saute the onions, garlic, carrot, and celery with salt and pepper until softened, roughly 5 minutes. 
  2. Stir in the shaved fennel, Oregano Marinara, Erbe di Sicilia, Sicilian Chili Pepper Flakes lentils and chicken broth. Bring to a gentle simmer, and partially cover with a lid. Simmer until the lentils are soft, roughly 25 minutes. 
  3. Stir in the lacinato kale and chopped parsley and simmer for another 2-3 minutes until the kale is tender. 
  4. Serve with freshly grated Parmigiano-Reggiano. 
  5. Mangiamo. 


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