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White Bean Fennel Soup Recipe

White Bean Fennel Soup Recipe photo by Taste of Home

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Even when the garden is snow-covered, its bounty crops up in the steaming bowls Donna Quinn passes around her Salem, Wisconsin table. "This filling soup is a favorite with our family and is often requested for company dinners," she reports. A hint of fennel accents the flavor or this quick-to-fix bean soup...and spinach and tomatoes add color.

This recipe is:

Healthy

Diabetic Friendly

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White Bean Fennel Soup Recipe

Prep: 10 min. Cook: 45 min.

Yield: 5 Servings

10 45 55

Ingredients

1 large onion, chopped
1 small fennel bulb, thinly sliced
1 tablespoon olive oil
5 cups reduced-sodium chicken broth or vegetable broth
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
3 cups shredded fresh spinach

Directions

In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender.
Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted. Yield: 5 servings.

Nutritional Facts 1-1/2 cup equals 152 calories, 3 g fat (trace saturated fat), 0 cholesterol, 976 mg sodium, 23 g carbohydrate, 7 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

Originally published as White Bean Fennel Soup in Light & Tasty February/March 2003, p12

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Reviews for White Bean Fennel Soup

White Bean Fennel Soup

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Reviewed on Oct. 02, 2012 by Summy

Perfect combination of ingredients. I used the veggie broth. For my second bowl :) I added a dash of sweet Thai Chili Sauce, and it was delicious, too. I will definitely make this soup again!

Reviewed on Jul. 15, 2011 by bloocat68

I loved this recipe! I added garlic and bacon to the soup and served over pasta with some parm cheese. Easy to make and oh so tasty!

Reviewed on Jun. 24, 2011 by raceywlf

I made this soup tonight, and was pleasantly pleased. I added a few carrots, 4 cloves garlic minced, 3 cups more broth, fresh herbs I'm growing, and 1/2 tsp salt, I used 3/4 c. orzo, and the soup was wonderful, and will make it many more times. served it with parmesan and garlic bread. thanks Donna for the wonderful recipe!

Reviewed on Apr. 16, 2011 by kimbo75

This is very good and the broth is surprisingly rich!

Reviewed on Feb. 15, 2011 by ferretmama

I'm head of food service for a local non-profit organization. Tried this a while back and even people who don't care for bean soup loved this. Now it's a regular on my menu plan. Will be making this many many times in the future.