This soup is just heavenly. It’s packed with fresh ingredients, unique flavors, and all kinds of nutrients.

Recipe by: Claire Saffitz with Bon Appetit


  • 1 head of garlic, cloves separated, divided
  • 6 tablespoons olive oil, divided, plus more for serving
  • 1 medium onion, chopped
  • 1 small fennel bulb, chopped
  • Kosher salt
  • 1 tablespoon finely grated lemon zest
  • 2 teaspoons finely chopped rosemary
  • 3/4 teaspoon crushed red pepper flakes, plus more for serving
  • 2 bay leaves
  • 2 cups dried navy beans, soaked overnight, drained
  • 8 ounces feta, preferably in brine, brine reserved, cheese crumbled
  • 4 large sprigs basil, plus leaves for serving
  • 1 cup Castelvetrano olives, pitted, torn
  • 1 head of escarole, leaves torn into 2-inch pieces
  • 3 tablespoons fresh lemon juice
  • 4 (1-inch–thick) slices country-style bread

For full recipe click here.

The featured image is a stock photo meant to represent this dish.