Fennel and white bean boiled in pork stock

Drive away the autumn/winter blues with easy warm soup.

Grilled pork meat or ribs (leftovers can be used).

Slow cook in 1/2 stock pot of water for at least 2 hours. Skim off impurities and bubbles. Filter and set aside.

Soak white bean for one hour and discard water. If using canned, drain water, rinse with water, drain and set aside.

Meanwhile, cut one fennel into small bite size. Squeeze juice from a small quarter slice of lemon.

Bring the stock to the boil.

Add the beans (when ready) and boil for 5 minutes. Then lower the heat and simmer for 20 minutes.

Add fennel slices. Add garlic, onion and salt. Bring to the boil.

Ready to serve with bread or steamed rice.