Can I use other beans instead of white beans?

Yes, cannellini or Great Northern beans work well, but you can substitute with any mild-flavored white beans for a similar creamy texture.

How can I adjust the soup consistency?

Partly purée the soup using an immersion or stand blender, leaving some beans and vegetables whole to maintain texture.

Fresh herbs like parsley or a drizzle of extra virgin olive oil complement the flavors and add visual appeal.

Yes, sautéing a pinch of red pepper flakes with the vegetables adds a subtle heat without overwhelming the dish.

It pairs wonderfully with crusty bread or even cooked pasta to create a heartier meal, as well as crisp white wines like Sauvignon Blanc.

This preparation is vegetarian, gluten-free, and dairy-free, but check that the vegetable broth used is gluten-free to maintain this.

A comforting, rustic soup featuring creamy white beans and aromatic fennel—perfect for a quick, nourishing meal from pantry and fridge staples.

This soup has become a family favorite on chilly evenings when we crave something warm and satisfying yet light.

Olive oil: 2 tablespoons
Fennel bulb: 1 large, trimmed and diced (reserve fronds for garnish)
Yellow onion: 1 medium, diced
Carrots: 2 medium, diced
Garlic: 2 cloves, minced
White beans: 2 cans (15 oz each) cannellini or Great Northern, drained and rinsed
Vegetable broth: 4 cups (gluten-free if needed)
Dried thyme: 1 teaspoon
Bay leaf: 1
Sea salt: 1/2 teaspoon or to taste
Black pepper: 1/4 teaspoon freshly ground
Lemon juice: From 1/2 lemon
Extra virgin olive oil: For drizzling
Fennel fronds: Reserved, chopped for garnish

Step 1:: In a large pot, heat olive oil over medium heat. Add fennel, onion, and carrots. Sauté for 6 to 8 minutes until softened and fragrant.
Step 2:: Add garlic and cook for 1 minute until fragrant.
Step 3:: Stir in white beans, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a gentle boil then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
Step 4:: Remove bay leaf. Using an immersion blender partly purée the soup to desired consistency, leaving some beans and vegetables whole for texture or blend half in a blender then return to the pot.
Step 5:: Stir in lemon juice. Taste and adjust seasoning as needed.
Step 6:: Ladle into bowls drizzle with olive oil and garnish with chopped fennel fronds.

This soup is often the centerpiece of our simple family dinners bringing comfort and smiles.

Serve with crusty bread or add cooked pasta for a heartier meal. A crisp white wine like Sauvignon Blanc pairs beautifully.

Refrigerate leftovers up to 3 days or freeze portions for up to 3 months. Reheat gently before serving.

Substitute celery for carrots or add a pinch of red pepper flakes with the vegetables for extra flavor.

This soup’s balance of creamy beans and aromatic fennel is the perfect quick comfort food any day.

→ Can I use other beans instead of white beans?: Yes, cannellini or Great Northern beans work well, but you can substitute with any mild-flavored white beans for a similar creamy texture.
→ How can I adjust the soup consistency?: Partly purée the soup using an immersion or stand blender, leaving some beans and vegetables whole to maintain texture.
→ What can I use as a garnish besides fennel fronds?: Fresh herbs like parsley or a drizzle of extra virgin olive oil complement the flavors and add visual appeal.
→ Is it possible to add a spicy element?: Yes, sautéing a pinch of red pepper flakes with the vegetables adds a subtle heat without overwhelming the dish.
→ Can this soup be paired with other foods?: It pairs wonderfully with crusty bread or even cooked pasta to create a heartier meal, as well as crisp white wines like Sauvignon Blanc.
→ Is the soup suitable for special diets?: This preparation is vegetarian, gluten-free, and dairy-free, but check that the vegetable broth used is gluten-free to maintain this.