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 became a staple in my kitchen on chilly weeknights when I wanted something filling yet easy to prepare. The mellow sweetness of fennel and creamy beans always comforted me after a busy day.
Ingredients
- Olive oil: 2 tablespoons for sautéing vegetables
- Fennel bulb: 1 large, trimmed and diced (reserve fronds for garnish)
- Yellow onion: 1 medium, diced
- Carrots: 2 medium, diced
- Garlic: 2 cloves, minced
- White beans: 2 cans (15 oz each) cannellini or Great Northern, drained and rinsed
- Vegetable broth: 4 cups (ensure gluten-free if needed)
- Dried thyme: 1 teaspoon
- Bay leaf: 1 leaf
- Sea salt: 1/2 teaspoon or to taste
- Black pepper: 1/4 teaspoon freshly ground
- Lemon juice: Juice of 1/2 lemon
- Extra virgin olive oil: For drizzling at serving
- Reserved fennel fronds: Chopped, for garnish
Instructions
- Sauté the vegetables:
- In a large pot, heat olive oil over medium heat. Add fennel, onion, and carrots. Sauté for 6–8 minutes until softened and fragrant.
- Add garlic:
- Add garlic and cook for 1 minute until fragrant.
- Add beans and broth:
- Stir in white beans, vegetable broth, dried thyme, bay leaf, sea salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
- Purée the soup:
- Remove bay leaf. Using an immersion blender, partly purée the soup to desired consistency, leaving some beans and vegetables whole for texture. Alternatively, blend half the soup in a blender and return to the pot.
- Finish and serve:
- Stir in lemon juice. Taste and adjust seasoning as needed. Ladle into bowls, drizzle with olive oil, and garnish with chopped fennel fronds.
Save My children love helping garnish each bowl with fresh fennel fronds—it always brings smiles to the dinner table and makes everyone feel involved in the meal.
Serving Suggestions
Serve this white bean and fennel soup with crusty bread or add cooked pasta for an extra hearty dish. It pairs beautifully with a crisp white wine.
Substitution Ideas
Try substituting celery for carrots or add a pinch of red pepper flakes to the vegetables for a gentle kick.
Nutrition Information
Each serving provides about 255 calories, 7 g total fat, 36 g carbohydrates, and 11 g protein.
Save For true comfort, enjoy this soup piping hot as the weather cools. Simple ingredients come together for nurturing flavor in every bite.
Recipe FAQ
- → What type of beans work best in this soup?
Cannellini or Great Northern white beans provide a creamy texture and mild flavor, ideal for blending smoothly yet retaining some texture.
- → Can I substitute fennel with another vegetable?
Celery can be used as a substitute for fennel if desired, though it will alter the aromatic profile of the dish.
- → How do I achieve a creamy texture without fully pureeing?
Partially blending the soup preserves some bean and vegetable pieces, delivering creaminess with a varied texture.
- → What garnishes complement this soup?
Chopped fennel fronds add freshness and visual appeal, while a drizzle of extra virgin olive oil enhances the richness.
- → Is this dish suitable for gluten-free and dairy-free diets?
Yes, using gluten-free vegetable broth ensures it fits both diets naturally without compromise.
- → Can I add a spicy kick to the soup?
Adding a pinch of red pepper flakes during sautéing boosts flavor with gentle heat without overpowering the soup.