This is a soup I keep coming back to. The surprise is the fennel. When well cooked, there's still the hint of anis but it caramelizes beautifully and the combination of fennel, beans and potato are inspired. This weekend I made it with our new crop Cassoulet beans and it was incredible. I also added half an onion, thinly sliced to the fennel mixture. The liquid was about 1/3 bean broth and the rest was wild rice broth I had on hand. I have never been to the restaurant Moro in London but it’s on my list. Their three cookbooks...