What type of beans work best in this soup?

Cannellini or Great Northern beans provide a creamy texture and mild flavor, ideal for melding with fennel and herbs.

Can I substitute other vegetables for fennel?

Celery or leeks can be used as alternatives, offering a different aromatic profile while maintaining the soup's rustic character.

Partially blending the soup creates a creamy base while retaining some bean and vegetable pieces for added texture.

Dried thyme and bay leaf add subtle earthy notes that complement the fennel and beans.

Yes, it is naturally gluten-free, dairy-free, and vegetarian, making it accessible to various dietary preferences.

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

This soup quickly became my go-to on busy weeknights because of its rich flavor and simplicity.

Olive oil: 2 tablespoons
Fennel bulb: 1 large, trimmed and diced (reserve fronds for garnish)
Yellow onion: 1 medium, diced
Carrots: 2 medium, diced
Garlic: 2 cloves, minced
White beans: 2 cans (15 oz each) cannellini or Great Northern, drained and rinsed
Vegetable broth: 4 cups (gluten-free if needed)
Dried thyme: 1 teaspoon
Bay leaf: 1
Sea salt: 1/2 teaspoon or to taste
Black pepper: 1/4 teaspoon freshly ground
Lemon juice: Juice of 1/2 lemon
Extra virgin olive oil: For drizzling
Fennel fronds: Reserved, 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 recipe has brought my family together around the dinner table many times, sharing warmth and comfort.

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 confirm broth is gluten-free if needed.

Calories 255 Total Fat 7 g Carbohydrates 36 g Protein 11 g per serving

This soup is perfect for weeknight dinners and is even better the next day as leftovers.

→ What type of beans work best in this soup?: Cannellini or Great Northern beans provide a creamy texture and mild flavor, ideal for melding with fennel and herbs.
→ Can I substitute other vegetables for fennel?: Celery or leeks can be used as alternatives, offering a different aromatic profile while maintaining the soup's rustic character.
→ How can I adjust the soup’s texture?: Partially blending the soup creates a creamy base while retaining some bean and vegetable pieces for added texture.
→ What herbs enhance the flavor of this soup?: Dried thyme and bay leaf add subtle earthy notes that complement the fennel and beans.
→ Is this soup suitable for special diets?: Yes, it is naturally gluten-free, dairy-free, and vegetarian, making it accessible to various dietary preferences.