500ml |
vegetable stock |
1 teaspoon |
saffron threads |
or 1/2 teaspoon |
saffron powder |
4 tablespoons |
extra-virgin olive oil |
2 |
onions, peeled |
4 |
garlic cloves, peeled |
2 teaspoons |
fennel seeds |
1 teaspoon |
anise seeds |
3 |
carrots, tops removed and peeled |
2 |
parsnips, tops removed and peeled |
2 |
low-starch potatoes, peeled |
1 |
fennel bulb, stalks removed |
250ml |
dry white wine |
2 x 400ml |
tins chopped tomatoes |
1 |
raw nori sheet, crushed |
6 |
sprigs fresh thyme, leaves picked |
|
sea salt |
|
freshly ground black pepper |
1 x 400g |
tin white beans, drained and rinsed |