Save A comforting, rustic soup featuring creamy white beans and aromatic fennel—perfect for a quick, nourishing meal from pantry and fridge staples.
This soup has become a favorite in my household because it combines simple ingredients into a delicious and satisfying dish.
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 to 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.
Save This soup always brings my family together around the table on chilly evenings, sharing warmth and good conversation.
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
Per serving: Calories 255, Total Fat 7 g, Carbohydrates 36 g, Protein 11 g
Save This simple white bean and fennel soup is perfect when you want comfort and elegance in one bowl.
Kitchen Tips & Answers
- → Can I use other beans instead of white beans?
Yes, cannellini or Great Northern beans are ideal, but you can substitute with other white beans available. Just ensure they are drained and rinsed.
- → How can I adjust the soup's thickness?
Use an immersion blender to partially purée the soup for a creamy texture while leaving some beans and vegetables whole to maintain body and variety.
- → Can I add extra spice to the soup?
Absolutely. A pinch of red pepper flakes sautéed with the vegetables adds a pleasant warmth without overpowering the flavors.
- → Is it possible to make this soup more filling?
Serving with crusty bread or adding cooked pasta transforms the meal into a heartier dish, increasing satisfaction and variety.
- → What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc complements the bright, herbaceous notes and creamy texture beautifully.