Simple White Bean Fennel (Printable Version)

Creamy white beans paired with aromatic fennel create a comforting, hearty Mediterranean soup.

# Components:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large fennel bulb, trimmed and diced (reserve fronds for garnish)
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced

→ Beans & Broth

06 - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
07 - 4 cups (946 ml) vegetable broth (gluten-free if needed)

→ Seasonings

08 - 1 teaspoon dried thyme
09 - 1 bay leaf
10 - 1/2 teaspoon sea salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper

→ Finishing

12 - Juice of 1/2 lemon
13 - Extra virgin olive oil, for drizzling
14 - Reserved fennel fronds, chopped, for garnish

# Method Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced fennel, onion, and carrots. Cook for 6 to 8 minutes until softened and fragrant.
02 - Incorporate minced garlic and sauté for 1 minute until fragrant.
03 - Add rinsed 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.
04 - Remove bay leaf. Using an immersion blender, partly purée the soup to desired texture, leaving some beans and vegetables whole. Alternatively, blend half the soup in a stand blender and return it to the pot.
05 - Stir in lemon juice. Adjust seasoning as needed.
06 - Ladle soup into bowls, drizzle with extra virgin olive oil, and garnish with chopped fennel fronds.

# Expert Advice:

01 -
  • Quick and easy to make
  • Vegetarian gluten-free and dairy-free
02 -
  • Use fresh fennel fronds for garnish to enhance flavor and presentation
  • Checking that broth is gluten-free is important for dietary restrictions
03 -
  • Do not over-blend to keep some texture in the soup
  • Use high-quality olive oil for drizzling to enhance flavor
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