Name: Three-Bean Soup
Cook time: 40 minutes
Total time: 1 hour 20 minutes
Yield: 6–8 servings
Ingredients: 2 medium leeks, dark green parts removed; 1 head of garlic, cloves separated; 3 oz. bacon, chopped; 2 Tbsp. plus 1/2 cup extra-virgin olive oil, plus more for drizzling; 2 small fennel bulbs, finely chopped, fronds reserved; 1 celery stalk, finely chopped; 3 sprigs thyme; 1 bay leaf; 1 Tbsp. plus 3/4 tsp. kosher salt; 3/4 cup dried large lima beans, soaked overnight; 3/4 tsp. red pepper flakes; 8 oz. Romano beans, cut into 1" pieces; 8 oz. sugar snap peas, trimmed, halved crosswise; 1/2 small bunch dill; 1 lemon; 1/4 cup crème fraîche or sour cream; 1 tsp. freshly ground black pepper; 2 oz. Parmesan, shaved; Toasted crusty bread (for serving)

Two bowls of three bean soup with fennel and greens topped with lemony olive oil pesto.

Sunday Supper BeanestronePhoto by Chelsea Kyle, Food Styling by Molly Baz

This fresh, vegetable-packed soup is perfect for those chilly spring days when you're craving a bowl of something warm. A drizzle of lemony dill pesto and slivers of Parmesan add a bright finishing touch.

Recipe notes

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