3 tablespoons olive oil
6 ounces smoked Spanish chorizo links, casings removed, halved lengthwise and cut into 1/4-inch-thick half-moons
1 yellow onion, finely chopped
2 carrots, cut into 1/2-inch-thick rounds
2 celery ribs, cut into 1/2-inch-thick slices
2 small fennel bulbs, trimmed and cut into 1/2-inch pieces (about 2 cups)
4 garlic cloves, finely chopped
2 large sprigs of fresh thyme
1 sprig of fresh rosemary
3/4 cup dry white wine
6 cups reduced-sodium chicken broth
Kosher salt and freshly ground black pepper
Two 15-ounce cans small white beans, drained and rinsed (about 3 cups)
1/2 demi-baguette, cut on a diagonal into 1/2-inch-thick slices
Extra-virgin olive oil, for serving
Heat a large heavy pot over medium heat. Add 1 tablespoon of the olive oil, then add thechorizo and cook, stirring occasionally, for about 5 minutes, or until browned. Add the onions and cook, stirring occasionally, for about 5 minutes, or until tender. Add the carrots, celery, fennel, garlic, thyme, and rosemary and cook, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften. Add the wine and bring to a simmer. Stir in the broth and season to taste with salt and pepper. Bring to a simmer, then reduce the heat to medium-low and simmer, uncovered, for about 20 minutes, or until the vegetables are tender.
Stir in the beans and simmer gently for about 10 minutes to blend the flavors. Remove and discard the thyme and rosemary stems.
Meanwhile, brush the baguette slices with the remaining 2 tablespoons olive oil and sprinkle with salt. Toast in a toaster oven until golden brown, about 5 minutes.
Ladle the soup into four soup bowls. Drizzle with extra-virgin olive oil and serve with the crostini.