Fennel, Tomato, and White Bean Soup Recipe

Name: Fennel, Tomato, and White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fennel bulb; 1 medium-size onion, finely chopped; 18 garlic cloves, peeled; 1 quart chicken broth or water; 1 bouquet garni, preferably containing a fresh marjoram sprig; 4 medium-size tomatoes, peeled, seeded, and chopped, or 2 cups drained and seeded canned tomatoes, chopped; 1 cup cannellini, borlotti, or Great Northern beans, soaked, drained, and cooked until tender (see Notes); 1/4 cup finely chopped parsley; Salt; Pepper; Garlic toast; Olive oil

Servings: persons

1 fennel bulb
1 medium-size onion, finely chopped
18 garlic cloves, peeled
1 quart chicken broth or water
1 bouquet garni, preferably containing a fresh marjoram sprig
4 medium-size tomatoes, peeled, seeded, and chopped, or 2 cups drained and seeded canned tomatoes, chopped
1 cup cannellini, borlotti, or Great Northern beans, soaked, drained, and cooked until tender (see Notes)
1/4 cup finely chopped parsley
Salt
Pepper
Garlic toast
Olive oil

1
REMOVE the fuzzy green tops from the fennel, chop coarsely, and reserve.
2
Remove and discard the stalk or save it for broth.
3
CHOP the fennel bulb by first cutting it in half (lengthwise from top to bottom) and then slicing each half.
4
Chop the slices into 1/4-inch chunks.
5
Combine the fennel, onion, garlic, broth, and bouquet garni in a 4-quart pot.
6
Simmer gently for 15 minutes, until the vegetables soften slightly, then add the tomatoes.
7
Simmer for 10 minutes more.
8
STIR in the beans and their cooking liquid, the parsley, and reserved fennel leaves.
9
SUGGESTIONS AND VARIATIONS If you want a slightly more assertive fennel taste, add a teaspoon of anise liqueur such as Pernod or Ricard.
10
A tiny pinch of saffron is also a nice touch.
11
THIS soup is very similar to the base for Mediterranean fish soups.
12
To convert it into a fish soup, just simmer the fish in the soup just before serving.
13
SERVE garlic toast at the table.
14
I also like to put a small pitcher of virgin olive oil on the table for guests who want to drizzle a little into their soup.

821

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 fennel bulb, 1 medium-size onion, finely chopped, 18 garlic cloves, peeled, 1 quart chicken broth or water, and more.

Yes, Fennel, Tomato, and White Bean 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.

Fennel, Tomato, and White Bean Soup

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