White Bean and Fennel Soup
White Bean soup in white bowl
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Course: Dinner, Soup
Cuisine: American
Keyword: Vegetables, Vegetarian
Servings: 11 cups
Calories: 241kcal
Author: Chef Bill Collins

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion (peeled and chopped)
  • 2 large carrots (peeled and diced)
  • 2 large celery stalks (diced)
  • 2 cloves garlic (peeled and minced)
  • 1 pound dried white beans (or three 15 oz cans)
  • 1 tablespoon fresh rosemary (chopped, or 1.5 teaspoons dried rosemary)
  • 1 bulb fennel (cleaned and sliced)
  • 8 cups chicken stock (or vegetable stock)
  • 1 dash salt
  • 1 dash pepper

Instructions

  • If using dried beans, soak the beans overnight.  Drain the soaking liquid, and place the beans in a saucepan.  Cover the beans with water, bring to a boil and simmer, with a lid, until the beans are cooked, approximately 1 1/2 – 2 hours.  If the water level gets low while cooking, add enough water to keep the beans covered.  Drain and set aside
  • Place a large stockpot over a medium heat. When it’s heated, add the olive oil, then the onion, celery, carrot, garlic, and fennel. Sauté until the vegetables are barely cooked through, 5-10 minutes. Add the rosemary, and mix this in with the vegetables
  • Add the stock and beans, and bring to a boil. Simmer for 15-20 minutes, or until the vegetables are cooked to your liking
  • Adjust the flavor with salt and pepper.

Notes

NOTE:  This soup looks even better puréed.  You can do this with a food processor or stick/immersion blender.
Nutrition Facts
White Bean and Fennel Soup
Serving Size
 
1 cup
Amount per Serving
Calories
241
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
5
mg
2
%
Sodium
 
281
mg
12
%
Potassium
 
1079
mg
31
%
Carbohydrates
 
35
g
12
%
Fiber
 
8
g
33
%
Sugar
 
6
g
7
%
Protein
 
15
g
30
%
Vitamin A
 
2230
IU
45
%
Vitamin C
 
5
mg
6
%
Calcium
 
124
mg
12
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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