I had this delicious Tuscan Fennel and White Bean Soup at a restaurant, and I needed to create something similar so you could try it! I love the combo of blended beans with whole beans and how it creates the creamy texture without using any cream.
Enjoy creamy, delicious Italian soups? Try Creamy Roasted Garlic and Tomato Soup or Creamy Potato and Onion Soup!
A Quick Look at The Recipe
- ✅Recipe Name: Fennel and White Bean Soup
- ⏲️Ready in: 1 hour
- 👪Makes: 6 servings
- 📋Main ingredients: Fennel, Cannellini Beans, Chicken Stock
- ⭐Why You'll Love This Recipe: It's a simple vegetable soup with high-quality, simple ingredients perfect for a side dish!
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Why This Recipe
Fennel and white bean soup combines the creamy textures of blended cannellini beans with the hint of sweet yet savory roasted fennel. Fennel, with its anise, or black licorice, flavor, is the belle of the ball in this hearty vegetable soup.
This rustic Tuscan soup is creamy but maintains some texture with the extra can of cannellini beans. While it is not as much of a full meal as a Rustic Italian Tortellini Soup with Sausage or Zuppa Toscana, it is equally as flavorful.
My family really enjoys soups like this on a weeknight. They're perfect as a little side dish and easily reheatable!
Ingredient Notes and Substitutions
- Fennel- Roasted fennel has a slightly sweet flavor because of the naturally caramelizing sugars. Roast it close to the top rack for the best results. This works the same for carrots, whether it's Roasted Carrots and Fennel or in our Roasted Carrot Ginger Soup!
- Cannellini Beans- Cannellini beans are perfect for this soup because they are thick and blend well, but also add enough texture when left whole. I blend them slightly with an immersion blender in White Bean Lentil Soup.
- Chicken Stock- I love to use chicken stock because it has so much flavor, but you can also substitute vegetable stock.
- Parmesan rind- I like to add parmesan rind to my soups because it adds an extra salty flavor that is slowly absorbed in the soup. It's an old-school Italian trick.
*Please see the recipe card below for more information on the ingredients.
How to Make Fennel and White Bean Soup
*Follow the numbered photos below corresponding to the step-by-step directions.
Step 1: Preheat the oven to 425℉. Raise the rack to second highest place in the oven. Place fennel slices on a baking tray and toss with 2 tablespoon of olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Roast fennel in the oven for 40 minutes.
*Testing Note: You can sauté the fennel with the shallots, but I've found that roasting instead of sautéing adds the caramelized natural sweet flavor to the soup.
Step 2: In a Dutch oven, add 1 tablespoon of olive oil over medium heat. Add the shallots and saute for 3 minutes until translucent.
Step 3: Stir in the garlic, ½ teaspoon salt, and ½ teaspoon pepper. Sauté for 1 minute.
Step 4: Stir in the stock and roasted fennel. Raise the heat to high and bring the soup to a boil.
Step 5: Lower the heat to medium to a simmer and add the cannellini beans. Simmer for 5 minutes.
Step 6: Use an immersion blender to blend the soup until completely blended.
Step 7: Add in the thyme and the remaining can of cannellini beans. Simmer for 15 minutes.
Step 8: Remove the thyme and stir in the 2 tablespoon of lemon juice. Serve immediately.
Serve along with your favorite sandwiches or Italian appetizers like a Mediterranean Chicken Wrap or EASY Ricotta Bruschetta!
If you love creamy roasted soups, try a Homemade Roasted Red Pepper Soup!
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Pro-Tips
- Roasting the fennel allows the natural sugars to caramelize in the fennel, creating a slight natural sweetness in the soup.
- The soup will separate in the fridge. Stir really well upon reheating to combine the beans and stock.
- Stir in a squeeze of lemon juice before serving for a bright, forward flavor.
- Simmer with a piece of Parmesan rind to create more depth and savory flavor by increasing the natural salt in the soup.
FAQs About Fennel and White Bean Soup
Yes, I just prefer the immersion blender because it's easier to clean than a whole blender with blades.
Yes, but you will lose some of the depth of flavor in the soup. You can saute the fennel for about 10 minutes to soften with the shallots.
Reheat fennel and white bean soup in a pot and stir really well to recombine the blended beans and the stock.
Serving Suggestions
Fennel and White Bean Soup is perfect to serve with salads and sandwiches.
- Sandwiches: Serve this delicious creamy Tuscan soup with Eggplant Caprese Grilled Cheese, Gruyere Grilled Cheese, or a Chopped Italian Sandwich.
- Salad: A soup and a salad is the perfect lunch, and fennel and white bean soup pairs well with Italian Radicchio Salad, Garbanzo Bean Kale Salad, and Grilled Shrimp Salad with Mango Lime Dressing!
- Appetizer: This is a great dish to serve before the entree, along with other Italian appetizers like Traditional Panzanella Salad, Eggplant Caponata, and Fried Cauliflower Cakes!
More Italian Vegetable Dishes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Fennel and White Bean Soup
Equipment
- 1 dutch oven
- 1 immersion blender
- 1 baking sheet
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 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
Instructions
- Preheat the oven to 425℉. Place fennel slices on a baking tray and toss with 2 tablespoon of olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Roast fennel in the oven for 40 minutes.
- In a Dutch oven, add 1 tablespoon of olive oil over medium heat. Add the shallots and saute for 3 minutes until translucent. Stir in the garlic, ½ teaspoon salt, and ½ teaspoon pepper. Sauté for 1 minute.
- Stir in the stock, 1 can of cannellini beans, and roasted fennel. Raise the heat to high and bring the soup to a boil. Lower to a simmer and simmer for 5 minutes.
- Use an immersion blender to blend the soup until completely blended. Add in the thyme and the remaining can of cannellini beans. Simmer for 15 minutes.
- Remove the thyme and stir in the 2 tablespoon of lemon juice. Serve immediately.
Video
Notes
- Roasting the fennel allows the natural sugars to caramelize in the fennel, creating a slight natural sweetness in the soup.
- The soup will separate in the fridge. Stir really well upon reheating to combine the beans and stock.
- Stir in a squeeze of lemon juice before serving for a bright, forward flavor.
- Simmer with a piece of Parmesan rind to create more depth and savory flavor by increasing the natural salt in the soup.
Vincent DelGiudice says
One of our family's favorite creamy soups to serve as a side dish! If you try this one, comment here and let us know what you think!