Fennel and White Bean Soup
This silky Fennel and White Bean Soup is creamy, budget-friendly, and packed with flavor. A great way to enjoy beans, even for skeptics!
Servings: 6
Calories: 127kcal
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.
Nutrition
Calories: 127kcal | Total Carbohydrate: 17g | Protein: 5g | Total Fat: 5g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 426mg | Dietary Fiber: 5g | Total Sugars: 3g | Vitamin A: 85IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 2mg | Includes Added Sugar: 0g