olive oil
1 leek, sliced
1 fennel bulb, quartered & sliced
2 stalks celery, sliced
salt / pepper / red pepper flakes / fennel seed
3 garlic cloves, chopped
1 15-oz can white beans, rinsed & drained
1 cup broth
2 heaping tsp capers
1/3 cup sun-dried tomatoes in oil, chopped
1/3 cup mozzarella, chopped
saute leek / fennel in oil until softening
add seasonings / garlic, stir 30 seconds
add beans / broth / capers / tomatoes
bring to a boil, then simmer 10 minutes
veg should be barely fork tender
pour mixture into a serving dish
stir in mozzarella
cover & let cheese soften / melt
