Save A comforting, rustic soup featuring creamy white beans and aromatic fennel—perfect for a quick, nourishing meal from pantry and fridge staples.
The first time I made this white bean and fennel soup was on a chilly evening when my fridge was nearly empty. The simplicity and wholesome flavors quickly made it one of my favorite go-to soups for busy weeknights.
Ingredients
- Olive oil: 2 tablespoons for sautéing vegetables
- Fennel bulb: 1 large, trimmed and diced (reserve fronds for garnish)
- Yellow onion: 1 medium, diced
- Carrots: 2 medium, diced
- Garlic: 2 cloves, minced
- White beans: 2 cans (15 oz each), cannellini or Great Northern, drained and rinsed
- Vegetable broth: 4 cups, gluten-free if needed
- Dried thyme: 1 teaspoon
- Bay leaf: 1
- Sea salt: 1/2 teaspoon, or to taste
- Black pepper: 1/4 teaspoon, freshly ground
- Lemon juice: From 1/2 lemon
- Extra virgin olive oil: For drizzling
- Fennel fronds: Reserved, chopped, for garnish
Instructions
- Sauté vegetables:
- In a large pot, heat olive oil over medium heat. Add fennel, onion, and carrots; sauté for 6–8 minutes until softened and fragrant.
- Add garlic:
- Add garlic and cook for 1 minute until fragrant.
- Add beans and broth:
- Stir in white beans, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a gentle boil, reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
- Purée the soup:
- 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).
- Finish:
- Stir in lemon juice. Taste and adjust seasoning as needed.
- Serve:
- Ladle into bowls, drizzle with olive oil, and garnish with chopped fennel fronds.
Save The whole family loves this soup on cozy weekends, especially my kids who enjoy helping sprinkle fennel fronds on their bowls before digging in.
Serving Suggestions
Pair the soup with crusty bread or serve it over cooked pasta for a more filling meal. A crisp white wine such as Sauvignon Blanc works well alongside.
Recipe Variations
Sauté a pinch of red pepper flakes with the vegetables for added warmth, or substitute celery for carrots if you prefer.
Nutrition Info
Each serving provides about 255 calories, 7 g total fat, 36 g carbohydrates, and 11 g protein, making it a balanced and satisfying dinner.
Save This soup makes excellent leftovers—flavors deepen overnight, and it's ready for a quick lunch the next day.
Recipe Questions
- → Can I use fresh herbs instead of dried thyme?
Yes, fresh thyme can be used for a brighter, more delicate flavor. Add it towards the end of cooking to preserve its aroma.
- → What can I substitute for fennel if unavailable?
Celery is a great substitute for fennel, providing a similar texture and mild flavor that complements the beans well.
- → How do I achieve a creamy texture without cream?
Partially blending the beans and vegetables creates natural creaminess while maintaining some texture, eliminating the need for dairy.
- → Is it possible to add spice to this dish?
Absolutely, sautéing a pinch of red pepper flakes with the vegetables adds a subtle heat that balances the flavors nicely.
- → What wine pairs best with this soup?
A crisp white wine such as Sauvignon Blanc complements the fresh, light flavors of the soup without overpowering it.