I love fennel, I love soup… so when this soup was recently featured on FoodTV's "Party Starters" prepared by Edison Mays, I snagged the recipe from the website and adapted it to my liking.
My Private Note
Units: US | Metric
- 3 tablespoons extra virgin olive oil
- 2 fennel bulbs, sliced thinly, fennel fronds chopped and reserved
- 3 sprigs fresh thyme, to taste
- 2 tablespoons unsalted butter
- 1 cup dry white wine
- 2 garlic cloves, minced, to taste
- 1 gallon vegetable stock or 1 gallon chicken stock
- 6 cups cooked small white beans (from the can is fine)
- sea salt, to taste
- white pepper, to taste
- extra virgin olive oil, for garnish
- 1Slice the fennel bulbs thinly; chop the fennel fronds and set them aside to use later.
- 2In a large heavy sauce pot over medium temperature, heat the olive oil; add the sliced fennel bulb, thyme, and butter.
- 3Saute, stirring occasionally, until fennel is golden brown and caramelized, about 15 to 20 minutes.
- 4Add the white wine, garlic, stock, and small white beans and simmer gently for 30 minutes.
- 5(At this point, if you'd like a creamy soup you can take out half of the soup and puree it in a blender, then add it back into the pot.).
- 6Season soup to taste with sea salt and white pepper.
- 7Garnish with a little drizzle of extra virgin olive oil and a bit of chopped fennel frond, and serve.
- 8Note: more beans can be added to the soup, if you like (a couple of cups worth), or you can use other kinds of beans or a combination. And yes, the amounts are correct in the recipe - it's a gallon of stock. This makes a lotta soup!
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Nutritional Facts for Caramelized Fennel and White Bean Soup
Serving Size: 1 (156 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 229.1
- Calories from Fat 51
- Total Fat 5.7 g
- Saturated Fat 1.7 g
- Cholesterol 5.0 mg
- Sodium 28.2 mg
- Total Carbohydrate 32.2 g
- Dietary Fiber 7.5 g
- Sugars 0.1 g
- Protein 10.0 g
The following items or measurements are not included: