Total Time
Prep 20 mins
Cook 20 mins

Serve plain or with a garlic and cheese pesto, (recipe included).

Ingredients Nutrition


  1. In a large saucepan, heat the oil over moderate heat.
  2. Add the onion, fennel, carrots, salt and pepper. Saute for 5 minutes.
  3. Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lower the heat, and simmer for 10 minutes.
  4. Add the cannellini and simmer 3 minutes longer until heated through.
  5. Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl and with the back of a spoon, mash the mixture into a paste.
  6. Ladle the soup into bowls and garnish each one with a dollop of the pesto.
Most Helpful

5 5

wonderful bean soup, I also added in 6 minced garlic cloves and 2 teaspoons crushed chili flakes for heat, I love the idea of topping with the pesto, so good! thanks for sharing Julie, made for Carribbean tour/ZWT 5

4 5

Wonderful soup! I used celery too and also the pesto (delish!). I subbed in chick peas - didn't have the cannellini beans. I also used an emersion blender just before adding the beans for a creamier soup. Thanks for sharing!

5 5

What a wonderful winter warming soup! Really nice combination of flavours and I thought the pesto was a great and very worthwhile addition. I love fennel but didn't have any so went with celery but used double the amount of fennel seeds.