Creamy Fennel and White Bean Soup
A rich, creamy, and flavorful fennel soup that's so quick and easy to make
Ingredients
- 2 tablespoons olive oil
- 2 medium onions diced
- 1 large fennel bulb trimmed and diced
- 5 medium garlic cloves minced
- 5 cups chicken stock or vegetable stock
- 45 ounces cans white cannellini beans (divided) 3 cans drained and rinsed
- 1 teaspoon fennel seeds
- 1 teaspoon dried thyme
- 1 sprig fresh rosemary
- sea salt to taste
- croutons, crumbled bacon, or roasted pumpkin seeds optional garnishes
Instructions
- Heat the olive oil in a stock pot over medium-high heat. Add the onions and fennel and cook for about 9 minutes until they are softened and turn golden. Add the garlic and saute for another minute.
- Add the chicken stock, about 2/3 of the rinsed beans, the fennel seeds, thyme, and rosemary sprig. Turn the heat up to high and bring the soup to a boil. Then, cover it and reduce the heat to medium-low. Let the soup simmer for about 20 minutes.
- Remove the rosemary sprig.
- Using an immersion blender, blend the soup until it's fairly smooth and creamy. Add the remaining beans, and salt to taste. Cook the soup for another 5 minutes or until it's heated through.
- Alternatively, blend the soup in a regular blender in small batches.
- If desired, serve the soup topped with croutons, crumbled bacon bits, or toasted pumpkin seeds.
Notes
This recipe is adapted from 177 Milk Street.
Keep leftovers in a covered container in the refrigerator for up to 4 days or in the refrigerator for up to 6 months.
Once cut, fennel oxidizes and turns brown quickly. Dice your fennel just before using it or keep it in water mixed with some lemon juice as described in the post above.
Nutrition
Calories: 347kcalCarbohydrates: 55gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 92mgPotassium: 1368mgFiber: 12gSugar: 4gVitamin A: 65IUVitamin C: 8mgCalcium: 203mgIron: 7mg
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