Fennel Asparagus Soup Recipe
Ingredients

• 6 cups chicken broth
• 10 ounces pkg. frozen baby lima beans
• 1 cup small red boiling onions, whole pearl onions, or coarsely chopped onion
• 1 teaspoon fennel seed, crushed
• 1/4 teaspoon pepper
• 1 cup packaged, peeled baby carrots
• 1 medium fennel bulb
• 12 ounces asparagus spears, trimmed and cut into 1" pieces
• 4 ounces pancetta or bacon, chopped, crisp cooked, and drained

Directions
In a Dutch oven combine the chicken broth, lima beans, onions, fennel seed, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in the carrots and cook for 5 minutes. Meanwhile, cut off and discard upper stalks of fennel, reserving leaves. Snip 1/4 cup fennel leaves; set aside. Remove any wilted outer layers from bulb; cut a thin slice from base. Wash and chop fennel. Stir the chopped fennel, asparagus, and pancetta into Dutch oven. Cook about 5 minutes more or until vegetables are tender. Garnish each serving with the reserved fennel leaves.