Fennel and White Bean Soup

5 from 1 vote

A creamy and thick fennel and white bean soup with caramelized roasted fennel seasoned with thyme and bay leaves.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Side Dish, Soup

Cuisine: American, Italian, italian-American

Diet: Vegetarian

Servings: servings

Calories: 127kcal

Cost: $10

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.

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.