Butter Bean And Fennel Soup Recipe

Name: Butter Bean And Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces ried butter beans or Cannellini beans, soaked in cold water overnight; 10.5 ounces fennel, rinsed, cut in thin slices; 1 celery stalk, cut in cubes; 1 onion, chopped; 1500 milliliters broth or water; 1 clove garlic, crushed; 1 bay leaf; salt and pepper; 2 tablespoons parsley, chopped, for topping; 4-6 black olives, chopped, for topping; good olive oil for topping

Servings: persons

9 ounces ried butter beans or Cannellini beans, soaked in cold water overnight
10.5 ounces fennel, rinsed, cut in thin slices
1 celery stalk, cut in cubes
1 onion, chopped
1500 milliliters broth or water
1 clove garlic, crushed
1 bay leaf
salt and pepper
2 tablespoons parsley, chopped, for topping
4-6 black olives, chopped, for topping
good olive oil for topping

1
Heat some oil in a large pot. Fry the onion, celery and garlic for a few minutes. Add the fennel, take the beans out of the water and put them into the pot as well.
2
Fill with broth, add the bay leaf and close with a lid. Don't season with salt before the beans are done or they won't become soft. Cook for 30 minutes or until the beans are soft.
3
Depending on the bean's texture it may take another 30 minutes.
4
When the beans are done, take out half of the vegetables (cooked beans and fennel) and put them to the side. Mix the other half of the vegetables together with the liquid in a blender and season with salt and pepper.
5
Put everything back into the pot together with the remaining vegetables.
6
When you arrange the soup in soup bowls sprinkle with olives and parsley and drizzle your best olive oil on top.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 ounces ried butter beans or Cannellini beans, soaked in cold water overnight, 10.5 ounces fennel, rinsed, cut in thin slices, 1 celery stalk, cut in cubes, 1 onion, chopped, and more.

Yes, Butter Bean And Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butter Bean And Fennel Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions