Caramelized Fennel and White Bean Soup
Elevate your soup game with this hearty and aromatic Caramelized Fennel and White Bean Soup, a cozy dish that strikes the perfect balance between rich, caramelized flavors and bright, zesty notes. Slow-cooked fennel bulbs take center stage, bringing a natural sweetness and depth that pairs beautifully with creamy white beans and fragrant hints of garlic, thyme, and bay leaf. Finished with a splash of fresh lemon juice and garnished with parsley, this vegetarian soup is a satisfying, nutritious meal that’s ready in under an hour. Serve it with crusty bread for a comforting bowl of goodness that's perfect for weeknight dinners or chilly evenings. Whether you're a fan of plant-based recipes or just love bold yet delicate flavors, this soup is sure to delight.
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Recipe Information
Ingredients
- 2 large fennel bulbs
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 garlic cloves
- 1 teaspoon dried thyme
- 2 15-ounce cans canned white beans (e.g., cannellini or great northern)
- 4 cups vegetable stock
- 1 bay leaf
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 loaf crusty bread (optional, for serving)
Instructions
Trim the fennel bulbs, removing the stalks and tough outer layers. Slice the bulbs thinly.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the fennel slices and cook, stirring occasionally, for 15-20 minutes until they are caramelized and golden brown. Remove the fennel from the pot and set aside.
While the fennel caramelizes, dice the yellow onion and mince the garlic cloves.
Add the remaining 1 tablespoon of olive oil to the same pot. Add the diced onion and cook for 5 minutes until softened and translucent.
Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
Drain and rinse the canned white beans. Add the beans, caramelized fennel, vegetable stock, and the bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 minutes.
Remove the bay leaf from the soup. Use an immersion blender to puree the soup to your desired consistency, leaving it slightly chunky or completely smooth as preferred.
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
Serve the soup hot, garnished with chopped fresh parsley. Pair with crusty bread, if desired.
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9422 mg | 410% | |
| Total Carbohydrate | 440.7 g | 160% | |
| Dietary Fiber | 75.6 g | 270% | |
| Total Sugars | 54.4 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 972 mg | 75% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 6313 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
