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There’s something about a silky, puréed soup that feels both comforting and elegant. This Fennel and White Bean Soup is just that: a simple yet flavorful dish that turns a handful of pantry staples into a creamy, nourishing bowl of goodness. With its subtle anise flavor, fennel adds a fresh depth that pairs beautifully with the creaminess of white beans, all tied together with a touch of lemon for brightness. Best of all, it’s an easy, no-fuss recipe that makes for a satisfying lunch or a light starter before a hearty main.
Why You’ll Love This Fennel Soup
- Perfect for bean skeptics – The white beans are fully blended into a silky texture, making this a great way to enjoy beans for those who don’t like their texture (like my husband!).
- Naturally creamy – Blended white beans create a smooth, velvety texture without any dairy.
- Simple & budget-friendly – Made with a few wholesome ingredients, many of which you might already have.
- Flavorful & balanced – The mild sweetness of fennel, the richness of white beans, and the brightness of lemon make a perfect combination.
- Great for meal prep – It stores well and tastes even better the next day!
Key Ingredients & Benefits
- Fennel: Adds a subtle sweetness and a light licorice flavor, plus it’s great for digestion.
- White Beans: Cannellini beans or Great Northern beans work best for their creamy texture and mild flavor. They provide plant-based protein and fiber, making the soup both satisfying and nutritious.
- Onion & Garlic: The foundation for a deep, savory flavor.
- Olive Oil: Adds richness and helps bring out the flavors of the fennel and garlic. It’s also packed with heart-healthy monounsaturated fats.
- Vegetable Broth: Keeps the soup light while adding depth.
- Lemon Juice: A final squeeze balances everything with a little brightness.
Advance Prep & Storage
- Make Ahead: You can chop the fennel and onion in advance and store them in an airtight container in the fridge for up to 2 days.
- Storage: This soup keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
- Reheating: Warm over low heat on the stove, stirring occasionally. If the soup thickens too much, add a splash of water or broth to loosen it.
How to Make Fennel and White Bean Soup
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped fennel and onion, and cook until softened, about 6-8 minutes. Stir in the garlic, thyme, and red pepper flakes, and cook for another minute until fragrant.
Step 2: Simmer the Soup
Add the white beans, vegetable broth, salt, and black pepper. Bring to a gentle simmer and let the flavors meld for 20-25 minutes.
Step 3: Blend Until Smooth
Using an immersion blender, purée the soup until smooth. If using a countertop blender, blend in batches and be careful with the hot liquid.
Step 4: Finish with Lemon & Adjust Seasoning
Stir in the lemon juice and taste, adjusting seasoning as needed.
Step 5: Serve & Enjoy
Ladle into bowls, drizzle with extra olive oil, and garnish with fennel fronds and a sprinkle of lemon zest for a fresh touch.
Tips & Variations
- Add lemon juice at the last minute: If you’re not eating the soup right away, wait to add the fresh lemon juice until just before serving. The flavor is best when fresh and can lose its brightness if reheated.
- Leek Variation: Swap the fennel for leeks if they’re more affordable or available where you live. They’ll bring a mild sweetness that works beautifully with the white beans.
- Make it heartier: Add a handful of greens like spinach or kale before blending for extra nutrients.
- Spice it up: Red pepper flakes are optional, but a pinch of smoked paprika or cayenne can also add a subtle heat.
- Storage: This soup keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
FAQ
- What kind of beans should I use? Canned cannellini beans or Great Northern beans work best for their creamy texture and mild flavor. If using dried beans, soak and cook them first until tender.
- Can I make this soup without an immersion blender? Yes! If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Be sure to allow steam to escape while blending.
Serving Suggestions
This soup is perfect on its own or with a slice of crusty bread for dipping. It also works well as a light starter before a pasta dish or a grain-based salad.
Enjoy a comforting, creamy bowl of this simple yet flavorful Fennel and White Bean Soup!
Other Recipes to Try
Fennel and White Bean Soup
Ingredients
- 1 large fennel bulb chopped (reserve some fronds for garnish)
- 1 small onion diced
- 2 cloves garlic minced
- 2 tbsp extra virgin olive oil plus more for drizzling
- 1 can white beans (15 oz can)
- 3 cups low-sodium vegetable broth
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1 tsp dried thyme or 1 tbsp fresh
- 1 pinch crushed red pepper flakes (optional)
- 2 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add fennel and onion; cook for 6-8 minutes until softened.
- Stir in garlic, thyme, and red pepper flakes (if using), and cook for another minute.
- Add the white beans, vegetable broth, salt, and black pepper. Bring to a gentle simmer and cook for 20-25 minutes.
- Blend the soup until smooth using an immersion blender (or carefully in batches with a countertop blender).
- Stir in lemon juice, adjust seasoning, and serve with a drizzle of olive oil and a sprinkle of lemon zest and fennel fronds.
Notes
- If making ahead, add the lemon juice just before serving. The flavor is best when fresh and can lose its brightness if reheated.
- For a variation, swap fennel for leeks for a slightly sweeter, milder flavor.
One of my sneaky ways to add beans to my husband’s diet! He loves it!