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Fennel and White Bean Soup

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A creamy, comforting fennel and white bean soup with roasted fennel, cannellini beans, fresh thyme, and a bright finish of lemon juice.

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

  1. 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.
  2. 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.
  3. 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.
  4. Use an immersion blender to blend the soup until smooth. Add the thyme and remaining can of cannellini beans. Simmer for 15 minutes.
  5. 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

Find it online: https://yumfamilyrecipes.com/fennel-and-white-bean-soup/