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White Bean Fennel Soup

 White Bean Fennel Soup
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.
5 ServingsPrep: 10 min. Cook: 45 min.


  • 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


  • 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,

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White Bean Fennel Soup (continued)

Nutritional Facts: 1 vegetable.