Save to Pinterest 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 favorite in my household due to its simple ingredients and rich flavors.
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 68 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 to Pinterest This recipe has become a family staple, perfect for cozy dinners and sharing with loved ones.
Serving Suggestions
Serve with crusty bread or add cooked pasta for a heartier meal
Pairings
Pairs wonderfully with a crisp white wine such as Sauvignon Blanc
Tools Needed
Large soup pot, chefs knife and cutting board, wooden spoon, immersion blender or stand blender, ladle
Save to Pinterest Enjoy this nourishing soup as a quick meal or a comforting dinner option any day of the week
Common Recipe Questions
- → Can I use dried beans instead of canned?
Yes, soaked dried white beans can be used but will require longer cooking times. Simmer them until tender before adding to the soup.
- → What can I substitute for fennel if unavailable?
Celery or anise seeds provide a similar mild, aromatic flavor that complements the soup well as a fennel substitute.
- → How can I make the soup thicker or thinner?
Adjust texture by blending more or less of the soup. For a thinner consistency, add extra vegetable broth while simmering.
- → Is this suitable for gluten-free diets?
Yes, using gluten-free vegetable broth and ingredients keeps the soup naturally gluten-free.
- → What herbs enhance the flavor best?
Thyme and bay leaf provide subtle earthiness, while lemon juice brightens the overall flavor profile.