Fennel Stew and Bread Soup, a recipe collected by Valerio Farris

So you can experience Roma cuisine, here is a recipe collected by Farris that you can try at home..

Fennel Stew and Bread Soup

For 8 people

For the stew:

  • 570 grams of white beans
  • 2 chicken breasts
  • 2 chicken wings
  • 50 grams of fresh fennel
  • 1 ham bone
  • 2 pork back bones
  • 2 beef bones
  • 130 grams of pork ear
  • 4 liters of water
  • salt to taste

For the bread soup:

  • 2 pieces of dry or stale bread
  • 300 milliliters of cooked broth
  • 1 fennel frond
  • extra virgin olive oil and salt to taste


  1. Soak your beans overnight.
  2. Remove the skin from the chicken breast. Remove the wing tips. Wash the bones. Combine 4 liters of water in a pot with the rest of the stew ingredients. Let it boil at medium heat for an hour and a half. Occasionally remove the froth from the soup’s surface.
  3. Remove the beans and meats and serve.
  4. Rehydrate the stale bread in the leftover broth. Garnish with a fennel frond, olive oil and salt to taste.