Go Back
+ servings
Creamy white bean fennel soup in a white bowl garnished with fresh rosemary

Creamy White Bean and Fennel Soup

A rich, creamy, and flavorful soup that's so quick and easy to make
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 356kcal


  • 2 tablespoons olive oil
  • 2 medium onions chopped
  • 1 medium fennel bulb trimmed and chopped
  • 5 medium garlic cloves minced
  • 5 cups chicken stock
  • 3 15-ounce cans white cannellini beans (divided) drained and rinsed
  • 1 teaspoon fennel seeds ground or finely crushed
  • 1/2 teaspoon dried thyme
  • 1 sprig fresh rosemary
  • sea salt to taste
  • 6 slices cooked bacon for garnish (optional)


  • Heat the olive oil in a stock pot over medium high heat. Add the onions and fennel and cook for about 6 minutes until they are softened and starting to turn golden. Add the garlic and saute for another minute.
  • Add the chicken stock, about half 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 15 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.
  • While the soup is finishing, crisp the bacon in the microwave and crumble it if using it for a garnish.


Calories: 356kcal | Carbohydrates: 22g | Protein: 13g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 681mg | Potassium: 718mg | Fiber: 3g | Sugar: 7g | Vitamin A: 78IU | Vitamin C: 13mg | Calcium: 63mg | Iron: 2mg