Simple White Bean Fennel

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 go-to on busy weeknights when I want something warm and satisfying without too much fuss.

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.

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This soup always brings my family together around the table for a cozy, healthy meal.

Notes

For added flavor sauté a pinch of red pepper flakes with the vegetables. Substitute celery for carrots if desired. Serve with crusty bread or add cooked pasta for a heartier meal. Pair with a crisp white wine such as Sauvignon Blanc.

Required Tools

Large soup pot Chefs knife and cutting board Wooden spoon Immersion blender or stand blender Ladle

Nutritional Information

Calories 255 Total Fat 7 g Carbohydrates 36 g Protein 11 g

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The simple flavors come together beautifully for an easy nourishing soup perfect any day.

Recipe Questions & Answers

→ How can I adjust the texture of the soup?

To vary the texture, blend half or all of the soup with a stand or immersion blender, leaving some beans and vegetables whole for added bite.

→ What can I substitute for carrots?

Celery can be used instead of carrots for a slightly different flavor and texture while maintaining the soup’s aromatic balance.

→ Is it possible to add a spicy kick?

Adding a pinch of red pepper flakes during the sautéing of vegetables can provide a gentle heat without overpowering the dish.

→ What garnishes complement this soup?

Chopped fennel fronds add fresh aroma and visual appeal, while a drizzle of extra virgin olive oil enhances the overall richness.

→ What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc complements the soup’s fresh, herbaceous flavors and creamy texture.