White Bean Fennel Soup Recipe

5 9 9
White Bean Fennel Soup Recipe
White Bean Fennel Soup Recipe photo by Taste of Home
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White Bean Fennel Soup Recipe

Read Reviews
5 9 9
Publisher Photo
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.
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.

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

Nutritional Facts

1-1/2 cups: 152 calories, 3g fat (0 saturated fat), 0 cholesterol, 976mg sodium, 23g carbohydrate (0 sugars, 7g fiber), 8g protein.

  • 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
  1. 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.
  2. Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted. Yield: 5 servings.
Originally published as White Bean Fennel Soup in Light & Tasty February/March 2003, p12

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Reviews forWhite Bean Fennel Soup

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srjstallworth User ID: 6994917 245801
Reviewed Mar. 22, 2016

"Love it! After reading the reviews, I added season salt, garlic and celery. It is delicious. A little fresh parmesan grated over each serving, along with some warm bread - cornbread or French bread - and you have a very satisfying meal. I definitely will make this again, maybe adding grilled or shredded chicken, pre-cooked sausage or turkey. My family loves soup year-round; so, this is an excellent light summer option when tomatoes & various herbs are in season and can be used fresh instead of canned or dried."

MY REVIEW
dsm User ID: 3208899 241828
Reviewed Jan. 15, 2016

"This is wonderful soup - tasty and nutritious. Have made it many times since I found the recipe years ago in the magazine. (Came to the website now because I misplaced the recipe after making my grocery list today - hate when that happens!! But thankful to be able to get it again here.) This is one of our favorites."

MY REVIEW
Moedogcush User ID: 6698968 240606
Reviewed Dec. 30, 2015

"Loved this recipe. I always add additional amount of seasonings to recipes, as well as garlic and celery. I was afraid of the amount of fennel but I was truly wrong. This is a keeper."

MY REVIEW
countrygirl1302 User ID: 7300660 126010
Reviewed Nov. 6, 2013

"Delicious!"

MY REVIEW
Summy User ID: 1386846 54370
Reviewed Oct. 2, 2012

"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!"

MY REVIEW
bloocat68 User ID: 4593521 118618
Reviewed Jul. 15, 2011

"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!"

MY REVIEW
raceywlf User ID: 3872239 66503
Reviewed Jun. 24, 2011

"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!"

MY REVIEW
kimbo75 User ID: 1419136 45959
Reviewed Apr. 16, 2011

"This is very good and the broth is surprisingly rich!"

MY REVIEW
ferretmama User ID: 5740430 45948
Reviewed Feb. 15, 2011

"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."

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