Name: Braised Beans and Sardines With Fennel
Yield: 4 servings
Ingredients: 1 fennel bulb with fronds, stalks and fronds removed; 1 lemon, halved; ¼ cup extra-virgin olive oil; 2 medium shallots, thinly sliced; 6 garlic cloves, thinly sliced; Small handful of mixed hardy herb sprigs (such as bay leaves, thyme, and/or rosemary); ½ tsp. crushed red pepper flakes; ¼ cup dry white wine; 6 cups low-sodium chicken broth; 2 15-oz. cans cannellini (white kidney) or cranberry beans, rinsed; 1 4.4-oz. tin oil-packed sardines, drained; 1 (loosely packed) cup very coarsely chopped parsley; Kosher salt; Toasted seeded bread (for serving)

A bowl of brothy beans garnished with a charred slice of lemon parsley and sardines.

Photography by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jamie

In this brothy beans recipe, caramelizing fennel, shallots, and lemon builds a base layer that is sweet, tangy, and bright. Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup. And chopped celery or mushrooms work just as well as fennel if you want to swap. This recipe is part of the 2021 Feel Good Food Plan, our eight-day dinner plan for starting the year off right.

Recipe notes