Why You’ll Love Fennel and White Bean Soup Recipe
- Naturally creamy: Cannellini beans create a silky texture without requiring cream or dairy.
- Rich roasted flavor: Roasting the fennel caramelizes its edges and mellows its distinctive flavor.
- Simple ingredients: The recipe relies on pantry staples and a handful of fresh vegetables and herbs.
- Filling and satisfying: White beans provide plenty of substance, making this soup suitable for lunch or dinner.
- Easy to customize: Use chicken stock for a savory flavor or vegetable stock for a vegetarian version.
- Bright and balanced: Fresh lemon juice added at the end balances the richness of the beans and olive oil.
- Great for leftovers: The soup stores and reheats well, making it a convenient option for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 (14-ounce) cans cannellini beans, rinsed and drained
- 3 cups chicken or vegetable stock
- 1 fennel bulb, sliced
- 2 shallots, chopped
- 3 cloves garlic, minced
- 1 bunch fresh thyme
- 1 1/2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons olive oil, divided
- 2 tablespoons lemon juice
Directions
1. Roast the Fennel
Preheat the oven to 425°F. Arrange the sliced fennel on a baking tray and toss it with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Spread the fennel into an even layer so the pieces have room to roast rather than steam. Roast for about 40 minutes, or until tender and lightly caramelized around the edges.
2. Sauté the Aromatics
While the fennel finishes roasting, heat the remaining 1 tablespoon of olive oil in a Dutch oven or large soup pot over medium heat.
Add the chopped shallots and sauté for about 3 minutes, until softened and translucent. Stir in the minced garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper. Cook for another minute, stirring frequently so the garlic doesn’t burn.
3. Add the Stock, Beans, and Fennel
Pour the stock into the Dutch oven. Add one can of the drained cannellini beans along with the roasted fennel.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat and allow the soup to simmer gently for 5 minutes.
4. Blend the Soup
Using an immersion blender, carefully blend the soup directly in the Dutch oven until smooth and creamy.
If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches. Avoid overfilling the blender when working with hot liquids.
5. Add the Remaining Beans and Thyme
Add the bunch of fresh thyme and the remaining can of drained cannellini beans to the blended soup.
Allow everything to simmer gently for 15 minutes. This gives the thyme time to infuse the broth while the whole beans warm through and absorb the soup’s flavors.
6. Finish With Lemon
Remove and discard the bunch of thyme. Stir in 2 tablespoons of lemon juice.
Taste the soup and adjust the salt, pepper, or lemon juice as desired. Serve immediately while warm.
Servings and timing
This Fennel and White Bean Soup makes approximately 6 servings.
- Prep time: 20 minutes
- Cook time: 1 hour 10 minutes
- Total time: 1 hour 30 minutes
- Servings: 6
Variations
Make It Vegetarian
Use vegetable stock instead of chicken stock for an easy vegetarian version. Choose a flavorful vegetable stock since it forms much of the soup’s savory base.
Add Leafy Greens
Stir chopped kale, spinach, or Swiss chard into the soup during the final few minutes of simmering. Spinach needs only a couple of minutes, while heartier kale may need a little longer.
Make It Extra Lemony
For a brighter soup, add a little finely grated lemon zest along with the lemon juice. Start with a small amount and adjust according to taste.
Add Parmesan
Finish individual bowls with freshly grated Parmesan cheese for extra savory flavor. A Parmesan rind can also be simmered with the soup and removed before serving.
Add More Herbs
Rosemary, parsley, or sage can complement the fennel and white beans. Use stronger herbs such as rosemary and sage sparingly so they don’t overpower the delicate fennel.
Make It Spicy
Add a pinch of crushed red pepper flakes when sautéing the shallots and garlic for gentle heat.
Make It Completely Smooth
Instead of reserving the second can of cannellini beans, blend both cans into the soup. The result will be thicker, smoother, and especially creamy.
Leave It Chunkier
For a more rustic soup, blend only half of the fennel and bean mixture. This keeps more pieces of roasted fennel and beans intact.
Storage/Reheating
Allow leftover Fennel and White Bean Soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.
To reheat on the stovetop, place the desired amount in a saucepan over medium-low heat and warm gently, stirring occasionally. If the soup has thickened considerably in the refrigerator, add a splash of stock or water until it reaches your preferred consistency.
Individual portions can also be reheated in the microwave. Place the soup in a microwave-safe bowl and heat in short intervals, stirring between each interval until heated through.
For longer storage, freeze the cooled soup in freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Stir the soup well after thawing, as its texture may separate slightly during freezing.
FAQs
1. What does fennel taste like in soup?
Raw fennel has a noticeable anise or licorice-like flavor, but roasting changes its character considerably. It becomes sweeter, softer, and more mellow. In this soup, roasted fennel blends with the creamy beans, garlic, shallots, and lemon for a balanced flavor rather than an overpowering licorice taste.
2. Can I use dried cannellini beans instead of canned beans?
Yes. Cook dried cannellini beans until completely tender before using them in the recipe. You’ll need roughly 3 to 3 1/2 cups of cooked beans to replace the two 14-ounce cans. Drain the cooked beans before adding them to the soup.
3. Can I make this soup without an immersion blender?
Yes. A countertop blender works well. Allow the soup to cool slightly and blend it carefully in batches, leaving enough room for steam to escape according to your blender’s instructions. Return the blended soup to the pot before adding the remaining beans and thyme.
4. Why roast the fennel instead of cooking it directly in the soup?
Roasting concentrates the fennel’s flavor and natural sweetness while creating lightly caramelized edges. This gives the finished soup greater depth than simply simmering raw fennel in the stock.
5. Can I make Fennel and White Bean Soup vegan?
Yes. Use vegetable stock rather than chicken stock and make sure any optional toppings you add are plant-based. The remaining ingredients in the basic recipe are naturally suitable for a vegan version.
6. How can I make the soup thicker?
For a thicker consistency, use slightly less stock or blend more of the cannellini beans into the soup. You can also simmer the soup uncovered for a little longer to allow excess liquid to evaporate.
7. What can I serve with Fennel and White Bean Soup?
Crusty bread, toasted sourdough, garlic bread, or focaccia all pair well with this creamy soup. For a larger meal, serve it with a simple green salad or roasted vegetables.
8. Can I freeze Fennel and White Bean Soup?
Yes. This soup can be frozen for up to 3 months in a suitable airtight freezer container. Let it cool completely before freezing and leave some space in the container for expansion. Thaw it in the refrigerator before reheating.
9. Can I prepare this soup ahead of time?
Yes. The soup can be prepared in advance and refrigerated until needed. Its flavors may become even more developed after resting. Reheat it gently and add a splash of stock or water if it becomes too thick.
10. What can I use instead of cannellini beans?
Great Northern beans or navy beans are good alternatives because they have mild flavors and creamy textures. The final consistency may vary slightly depending on the beans you choose, but either can work well in this recipe.
Conclusion
Fennel and White Bean Soup turns a short list of simple ingredients into a creamy and satisfying meal. Roasting the fennel brings out its sweetness, while cannellini beans give the soup body and a naturally smooth texture. Shallots, garlic, and thyme provide an aromatic foundation, and fresh lemon juice gives the finished soup a welcome burst of brightness.
With six generous servings and straightforward preparation, this soup works equally well for a cozy family dinner or make-ahead lunches. Serve it warm with crusty bread or a fresh salad for a simple, comforting meal.
Fennel and White Bean Soup
A creamy, comforting fennel and white bean soup with roasted fennel, cannellini beans, fresh thyme, and a bright finish of lemon juice.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roast and Simmer
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 14 oz cans cannellini beans, rinsed and drained
- 3 cups chicken or vegetable stock
- 1 bulb fennel, sliced
- 2 shallots, chopped
- 3 cloves garlic, minced
- 1 bunch thyme
- 1.5 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 425°F. Place the fennel slices on a baking tray and toss with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Roast for 40 minutes.
- Heat the remaining 1 tbsp olive oil in a Dutch oven over medium heat. Add the shallots and sauté for 3 minutes, until translucent. Stir in the garlic, remaining 1/2 tsp salt, and remaining 1/2 tsp black pepper. Sauté for 1 minute.
- Stir in the stock, 1 can of cannellini beans, and the roasted fennel. Increase the heat to high and bring to a boil. Reduce the heat and simmer for 5 minutes.
- Use an immersion blender to blend the soup until smooth. Add the thyme and remaining can of cannellini beans. Simmer for 15 minutes.
- Remove the thyme and stir in the lemon juice. Serve immediately.
Notes
- Use vegetable stock to keep the soup vegetarian.
- For an extra-smooth texture, blend the soup thoroughly before adding the remaining cannellini beans.
- Store leftovers in an airtight container in the refrigerator and reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
