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White Bean Fennel Soup

This filling soup is a favorite with our family and is often requested for company dinners. A hint of fennel accents the flavor of this quick-to-fix bean soup, while spinach and tomatoes add color. —Donna Quinn, Round Lake Beach, Illinois
  • Total Time
    Prep: 10 min. Cook: 45 min.
  • Makes
    5 servings

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

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Reviews

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Average Rating:
  • Eric
    May 22, 2020

    This was really great! Everyone loved it. Made it to the letter except used oregano because I did not have any thyme!

  • Linda
    Jan 26, 2020

    First time I have had fennel. Was not overpowering, just right. I added 1 small clove of garlic and salt to this recipe. Tasted really lovely.

  • Rob
    Jun 14, 2018

    Yummy!! I Initially added a little garlic but I later added some browned and crumbled sweet sausage - 1 lb to a double recipe was plenty. Meatless or with sausage, both ways are delicious and I so prefer this style soup over the cream style fennel soup. Will definitely be making this again

  • srjstallworth
    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.

  • dsm
    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.

  • Moedogcush
    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.

  • countrygirl1302
    Nov 6, 2013

    Delicious!

  • Summy
    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!

  • bloocat68
    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!

  • raceywlf
    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!