What type of beans work best for this soup?

Cannellini or Great Northern beans are ideal as they offer a creamy texture and mild flavor that complements fennel well.

Can I use fresh herbs instead of dried thyme?

Yes, fresh thyme can be used; add it during the last 10 minutes of simmering to retain its delicate aroma.

Partially purée the soup using an immersion blender or stand blender, leaving some beans and veggies whole for texture.

Adding a pinch of red pepper flakes while sautéing vegetables is a great way to introduce a gentle heat.

Serve with crusty bread or toss in cooked pasta for a heartier meal. Pair well with a crisp white wine like Sauvignon Blanc.

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

I love preparing this soup when I need something wholesome and filling without too much fuss in the kitchen.

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: juice of 1/2 lemon
Extra virgin olive oil: for drizzling
Fennel fronds: reserved and chopped for garnish

Step 1:: In a large pot, heat olive oil over medium heat. Add fennel, onion, and carrots. Sauté for 6&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.

My family gathers around eagerly when this fragrant soup is simmering on the stove, making the kitchen warm and welcoming.

Serve this soup with crusty bread or toss in cooked pasta to create a heartier meal.

For a spicy kick, sauté a pinch of red pepper flakes with the vegetables or substitute celery for carrots for a different flavor profile.

Each serving contains approximately 255 calories, 7 g total fat, 36 g carbohydrates, and 11 g protein.

This soup is both nourishing and simple to prepare, making it a perfect go-to for busy nights.

→ What type of beans work best for this soup?: Cannellini or Great Northern beans are ideal as they offer a creamy texture and mild flavor that complements fennel well.
→ Can I use fresh herbs instead of dried thyme?: Yes, fresh thyme can be used; add it during the last 10 minutes of simmering to retain its delicate aroma.
→ How can I achieve a smooth but textured consistency?: Partially purée the soup using an immersion blender or stand blender, leaving some beans and veggies whole for texture.
→ Is it possible to make this soup spicier?: Adding a pinch of red pepper flakes while sautéing vegetables is a great way to introduce a gentle heat.
→ What are good serving suggestions?: Serve with crusty bread or toss in cooked pasta for a heartier meal. Pair well with a crisp white wine like Sauvignon Blanc.