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 quickly became a favorite in my household for its simplicity and comforting 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 This soup reminds me of cozy evenings spent with family enjoying simple, healthy meals together.
Serving Suggestions
Serve with crusty bread or a light salad for a complete meal that satisfies.
Variations
Substitute celery for carrots or add cooked pasta for a heartier dish.
Storage and Reheating
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.
Save This soup is a timeless recipe perfect for any season and sure to comfort your family and friends.
Recipe FAQs
- → What type of beans work best in this soup?
Cannellini or Great Northern white beans are ideal for their creamy texture and mild flavor complementing the fennel.
- → Can I use fresh fennel fronds in the soup?
Yes, fennel fronds add a delicate anise-like aroma and make a fresh, attractive garnish.
- → How do I achieve the right soup texture?
Partially puréeing the soup with an immersion blender creates a creamy consistency while keeping some beans and veggies whole for texture.
- → What are good seasoning options to enhance the flavors?
Thyme and bay leaf add depth, while a squeeze of lemon juice brightens the soup at the end. A pinch of red pepper flakes works well for a subtle kick.
- → Is it possible to make this soup gluten and dairy free?
Yes, the soup is naturally gluten- and dairy-free. Just ensure your vegetable broth contains no gluten ingredients.
- → Can this soup be made heartier?
Adding cooked pasta or serving alongside crusty bread makes it more filling without changing the balance of flavors.