French-Onion-Style White Bean Soup Recipe

Name: French-Onion-Style White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for brushing and drizzling; 1 large fennel bulb, thinly sliced; 1 large onion, thinly sliced; 2 garlic cloves, thinly sliced; 1/2 teaspoon crushed red pepper; 1/4 teaspoon dried oregano, crumbled; Two 14-ounce cans cannellini beans, drained and rinsed; 1 quart vegetable stock or broth; Salt and freshly ground pepper; Six 3/4-inch-thick slices of sourdough bread; 2/3 cup freshly grated Parmigiano-Reggiano cheese

Servings: persons

3 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
1 large fennel bulb, thinly sliced
1 large onion, thinly sliced
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper
1/4 teaspoon dried oregano, crumbled
Two 14-ounce cans cannellini beans, drained and rinsed
1 quart vegetable stock or broth
Salt and freshly ground pepper
Six 3/4-inch-thick slices of sourdough bread
2/3 cup freshly grated Parmigiano-Reggiano cheese

1
In a large soup pot, heat the 3 tablespoons of olive oil.
2
Add the fennel, onion and garlic, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
3
Uncover and cook over moderate heat, stirring occasionally, until the fennel and onion are lightly browned, about 15 minutes longer.
4
Add the crushed red pepper and oregano and cook for 1 minute.
5
Add the beans and stock and bring to a boil.
6
Season with salt and pepper and simmer over moderately low heat until the stock is slightly reduced and the soup is chunky, about 30 minutes.
7
Spoon the soup into six 1-cup ramekins and set them on a sturdy baking sheet.
8
Preheat the broiler and position a rack 8 inches from the heat.
9
Brush the bread with oil and cut into rounds that fit neatly into the ramekins.
10
Transfer the bread to another baking sheet and broil, turning once, until lightly toasted.
11
Set the toasts over the soup in the ramekins and sprinkle with the cheese.
12
Broil until the cheese is melted and golden, about 1 minute.
13
Drizzle with oil and serve right away.

262

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 3 tablespoons extra-virgin olive oil, plus more for brushing and drizzling, 1 large fennel bulb, thinly sliced, 1 large onion, thinly sliced, 2 garlic cloves, thinly sliced, and more.

Yes, French-Onion-Style 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.

That's it — enjoy your meal!

French-Onion-Style White Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions