White Bean Soup With Thyme Recipe

Name: White Bean Soup With Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2 tablespoons olive oil; 1 medium yellow onion, chopped; 1 large shallot, sliced; 1/4 fennel bulb, slivered; 2 cloves of garlic, minced; 1 small bunch of fresh thyme, tied in a bundle with kitchen string; 4 cups chicken stock; 3 cups white beans, cooked; 1/4 cup fennel bulb, diced; 1-2 rinds of parmesan reggiano; 1 tablespoon heavy cream (optional); 1 teaspoon fresh thyme leaves; salt and freshly ground pepper, to taste

Servings: persons

1-2 tablespoons olive oil
1 medium yellow onion, chopped
1 large shallot, sliced
1/4 fennel bulb, slivered
2 cloves of garlic, minced
1 small bunch of fresh thyme, tied in a bundle with kitchen string
4 cups chicken stock
3 cups white beans, cooked
1/4 cup fennel bulb, diced
1-2 rinds of parmesan reggiano
1 tablespoon heavy cream (optional)
1 teaspoon fresh thyme leaves
salt and freshly ground pepper, to taste

1
heat olive oil over medium-high heat in a Dutch oven; add onion, shallot, slivered fennel, salt and pepper, and cook until soft; add garlic, and bundle of thyme, and cook, stirring constantly, until very fragrant (about 1-2 minutes)
2
add chicken stock, beans, diced fennel, and parmesan wedges; simmer for about 30 minutes to blend flavors, stirring occasionally to lace the melting parmesan threads through the soup.
3
turn off heat; remove bundle of thyme, and give it a good shake over the soup to release any loose leaves, then discard; remove parmesan rinds, and set aside.
4
using an immersion blender, pulse the soup until about 1/2 of the beans are just barely pureed (be careful not to overblend, or your soup may become pasty)
5
stir in cream, and return parmesan wedges to soup; ladle into bowls, and top with ground pepper and fresh thyme leaves

1015

kcal

Calories

Fat

Carbs

103

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1-2 tablespoons olive oil, 1 medium yellow onion, chopped, 1 large shallot, sliced, 1/4 fennel bulb, slivered, and more.

Yes, White Bean Soup With Thyme 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!

White Bean Soup With Thyme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions