Simple White Bean Fennel

A comforting, rustic soup featuring creamy white beans and aromatic fennel—perfect for a quick nourishing meal from pantry and fridge staples.

This soup quickly became a family favorite especially on chilly evenings when we crave something warm and wholesome.

Ingredients

• Vegetables: 2 tablespoons olive oil 1 large fennel bulb trimmed and diced (reserve fronds for garnish) 1 medium yellow onion diced 2 medium carrots diced 2 cloves garlic minced
• Beans & Broth: 2 cans (15 oz each) white beans (cannellini or Great Northern) drained and rinsed 4 cups vegetable broth (gluten-free if needed)
• Seasonings: 1 teaspoon dried thyme 1 bay leaf 1/2 teaspoon sea salt or to taste 1/4 teaspoon freshly ground black pepper
• Finishing: Juice of 1/2 lemon Extra virgin olive oil for drizzling Reserved fennel fronds chopped for garnish

Instructions

Step 1:

In a large pot heat olive oil over medium heat Add fennel onion and carrots Sauté for 6–8 minutes until softened and fragrant

Step 2:

Add garlic and cook for 1 minute until fragrant

Step 3:

Stir in white beans vegetable broth thyme bay leaf salt and pepper Bring to a gentle boil then reduce heat and simmer uncovered for 20 minutes stirring occasionally

Step 4:

Remove bay leaf Using an immersion blender partly purée the soup to desired consistency leaving some beans and vegetables whole for texture (or blend half in a blender then return to the pot)

Step 5:

Stir in lemon juice Taste and adjust seasoning as needed

Step 6:

Ladle into bowls drizzle with olive oil and garnish with chopped fennel fronds

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This soup warms more than just the body it’s a moment of calm sharing time around the dinner table.

Required Tools

Large soup pot Chefs knife and cutting board Wooden spoon Immersion blender or stand blender Ladle

Allergen Information

Contains legumes (beans) Naturally gluten-free and dairy-free confirm broth is gluten-free if needed Always check ingredient labels for potential allergens

Nutritional Information

Calories 255 Total Fat 7 g Carbohydrates 36 g Protein 11 g per serving

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Serve with crusty bread or add cooked pasta for a heartier meal Enjoy fresh or refrigerated for later.

Answers to Recipe Questions

→ What type of beans works best in this soup?

Cannellini or Great Northern beans are ideal for their creamy texture and mild flavor, complementing the fennel and vegetables well.

→ Can I substitute other vegetables for fennel?

Celery or leeks can be used as alternatives, though fennel provides a distinct anise-like aroma unique to this dish.

→ How do I achieve the desired soup texture?

Partly blending the soup keeps some beans and vegetables whole, offering a pleasing mix of creamy and chunky textures.

→ Is there a way to add heat to the soup?

Yes, sautéing a pinch of red pepper flakes with the vegetables introduces a subtle spicy kick without overpowering the flavors.

→ What is a good way to serve this soup?

Serve with crusty bread or cooked pasta for a heartier meal; a crisp white wine like Sauvignon Blanc pairs excellently.