Can I use fresh beans instead of canned?

Yes, soak and cook fresh white beans until tender before adding them to the soup for best results.

How do I achieve the right soup texture?

Partially blend the soup to keep some beans and vegetables whole, creating a creamy base with pleasant chunks.

Celery or mild anise can be used to maintain a similar aromatic and crunchy element.

Yes, ensure the vegetable broth used is gluten-free to keep the dish free from gluten.

Serve with crusty bread or cooked pasta; a crisp white wine like Sauvignon Blanc complements the flavors nicely.

Adding red pepper flakes during sautéing enhances flavor with a mild heat.

A comforting, rustic soup featuring creamy white beans and aromatic fennel—perfect for a quick, nourishing meal from pantry and fridge staples.

This soup has become a family favorite, offering warmth and comfort on chilly nights.

Vegetables: 2 tablespoons olive oil, 1 large fennel bulb trimmed and diced (reserve fronds for garnish), 1 medium yellow onion diced, 2 medium carrots diced, 2 cloves garlic minced
Beans & Broth: 2 cans (15 oz each) white beans (cannellini or Great Northern) drained and rinsed, 4 cups vegetable broth (gluten-free if needed)
Seasonings: 1 teaspoon dried thyme, 1 bay leaf, 1/2 teaspoon sea salt or to taste, 1/4 teaspoon freshly ground black pepper
Finishing: Juice of 1/2 lemon, Extra virgin olive oil for drizzling, Reserved fennel fronds chopped for garnish

Step 1:: In a large pot, heat olive oil over medium heat. Add fennel, onion, and carrots. Sauté for 6–8 minutes, until softened and fragrant.
Step 2:: Add garlic and cook for 1 minute until fragrant.
Step 3:: Stir in white beans, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
Step 4:: 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).
Step 5:: Stir in lemon juice. Taste and adjust seasoning as needed.
Step 6:: Ladle into bowls, drizzle with olive oil, and garnish with chopped fennel fronds.

This soup always brings our family together, perfect for sharing stories over a warm meal.

Serve with crusty bread or add cooked pasta for a heartier meal. Pair with a crisp white wine such as Sauvignon Blanc.

Large soup pot, Chefs knife and cutting board, Wooden spoon, Immersion blender or stand blender, Ladle

Contains legumes (beans). Naturally gluten-free and dairy-free. Always check ingredient labels for potential allergens.

This simple soup is both comforting and nourishing, perfect any day of the week.

→ Can I use fresh beans instead of canned?: Yes, soak and cook fresh white beans until tender before adding them to the soup for best results.
→ How do I achieve the right soup texture?: Partially blend the soup to keep some beans and vegetables whole, creating a creamy base with pleasant chunks.
→ What can I substitute for fennel if unavailable?: Celery or mild anise can be used to maintain a similar aromatic and crunchy element.
→ Is this soup suitable for gluten-free diets?: Yes, ensure the vegetable broth used is gluten-free to keep the dish free from gluten.
→ What dishes or drinks pair well with this soup?: Serve with crusty bread or cooked pasta; a crisp white wine like Sauvignon Blanc complements the flavors nicely.
→ Can I add spice to the soup?: Adding red pepper flakes during sautéing enhances flavor with a mild heat.