In large Dutch oven or heavy-bottom pot, heat oil over medium. Add fennel and cook, stirring until softened but not discolored. Add anchovies, garlic, fennel seeds, ground coriander and cook until anchovies have dissolved and fennel seeds are fragrant.

Stir in beans, 1¼ cups water, bouillon cube, juice of half lemon and vinegar and bring to boil. Reduce heat and let beans gently simmer for 20 minutes.

Sprinkle in parmesan and tarragon to make a creamy sauce mixture, adding more water if needed. Season with salt, pepper and more lemon juice if desired.

Brush bread slices with olive oil and toast both sides in a large skillet over medium heat. Place on a baking sheet.

Separate raddichio leaves from head and and cook directly on the fire of gas stove using tongs or roast in very hot grill pan to char edges for a smoky flavour.

To serve, divide and arrange toast among four plates. Top with a scoop of beans and layer with charred radicchio leaves and finsih with grated parmesan cheese, reserved fennel fronds, tarragon leaves and a drizzle of olive oil.