Instructions

1. Thinly slice the garlic, finely chop the onion.
2. Chop the fennel and broccoli.
3. In a large saucepan heat the oil, sauté the onion and fennel for 5-8 minutes, until soft. Add the garlic and, stir for a few seconds, then add the stock and broccoli.
4. Bring to the boil and gently simmer for 10-15 minutes, until tender. Turn off the heat.
5. Add the drained beans and parsley.
6. Using a stick blender, whiz until you get a silky soup. Add more stock if the soup is too thick.
7. Reheat the soup, then serve.