Save A comforting, rustic soup featuring creamy white beans and aromatic fennel—perfect for a quick, nourishing meal from pantry and fridge staples.
This simple white bean and fennel soup quickly became a weeknight favorite in my home thanks to its ease and hearty flavor.
Ingredients
- Olive oil: 2 tablespoons
- 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 gluten free if needed
- Dried thyme: 1 teaspoon
- Bay leaf: 1
- 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
- Fennel fronds: Reserved, 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.
Save This soup brings my family together especially on chilly evenings when comfort food is a must.
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
Save Serve this soup with crusty bread or add cooked pasta for a heartier meal.
Kitchen Guide
- → What beans work best in this soup?
Cannellini or Great Northern beans provide a creamy texture and mild flavor, perfect for blending with fennel.
- → Can I prepare this soup ahead of time?
Yes, it stores well refrigerated for a few days and flavors develop further when reheated gently.
- → How can I add more depth to the flavor?
Try sautéing red pepper flakes with vegetables or finishing with a splash of crisp white wine to enhance complexity.
- → Is immersion blending necessary?
Partially blending creates a creamy texture while maintaining some bean and vegetable chunks for added body.
- → What sides pair well with this dish?
Crusty bread or cooked pasta complement the soup nicely, making the meal heartier and more satisfying.