Zuppa Con Sarde (Borlotti And Sardine Soup)

1. 1

   Heat 2 tablespoons of olive oil in a heavy saucepan. Add the onion and gently cook until soft and translucent but not brown. Add the anchovies and crush into the onion, then add the pine nuts, sultanas, sliced garlic, and fennel seeds and stir to combine.

2. 2

   Lay the sardines in the pan and season. Pour over just enough boiling water to cover the sardines, then cover and cook over a low heat for 5 minutes, or until the sardines are cooked. Add the borlotti beans and stir, crushing and breaking up the sardines.

3. 3

   Toast the bread and rub lightly with garlic on one side. Place each of these crostini in a bowl and ladle over the soup. Sprinkle with parsley and drizzle with extra virgin olive oil to serve.

* Per serving · 4 servings · Values may vary.