Fennel And Black Bean Soup Recipes

VENEZUELAN BLACK BEAN SOUP

Steps:

• Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.
• Discard bay leaves from the soup. Serve with croutons.

WHITE BEAN FENNEL SOUP

Steps:

• In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. , Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.

CARAMELIZED FENNEL AND WHITE BEAN SOUP

Steps:

• Heat a large sauce pot over medium high heat. Add 3 to 4 tablespoons of olive oil. Once oil is hot, add fennel bulb, fresh thyme, and butter. Allow to cook until the fennel begins to turn golden amber brown, about 15 to 20 minutes. Add white wine and garlic. Add vegetable stock and white beans. Reduce heat and allow soup to come to a gentle simmer. Simmer for 30 minutes. Season, to taste, with salt and pepper. Serve by ladling 5 to 6 ounces of soup into a bowl. Garnish with a few fresh thyme leaves and a drizzle of extra-virgin olive oil. See Cook's Note.

FENNEL AND BLACK BEAN SOUP

Steps:

• Heat oil in a large pot over medium heat. Add fennel and onion; cook and stir until slightly softened, about 5 minutes. Stir in garlic; cook until fragrant but not browned, about 2 minutes.
• Pour vegetable stock, black beans, diced tomatoes, red pepper flakes, pepper, cumin, thyme, and bay leaves into the pot. Bring to a gentle boil; reduce heat and simmer, stirring occasionally, until fennel is tender, 35 to 45 minutes. Add spinach, stirring to separate leaves; simmer until heated through, 1 to 2 minutes.

TUSCAN BEAN SOUP WITH LAMB AND SHAVED FENNEL

Steps:

• Heat a 2-count of oil in a large soup pot over medium heat. Add the onion, garlic, and herbs and cook until softened, about 5 minutes. Add the tomato and cook until the vegetables cook down to a pulp, about 5 more minutes. Stir in the lamb and then the chicken broth. Bring to a simmer and season with salt and pepper. Simmer until the lamb is very tender, 20 to 30 minutes. Add the beans and simmer until warmed through. Then mash some of the beans against the side of the pot to break them down and thicken the soup. Season with salt and pepper and a drizzle of olive oil. Ladle the soup into bowls, top with fennel, and serve hot.

WHITE BEAN SOUP WITH FENNEL

Steps:

• Heat a large pot and using enough olive oil to coat the bottom add the onions, garlic and fennal and saute about 10 minutes.
• Add the beans, stock, and bay leaf.
• Bring to a boil and then lower to a simmer and cover.
• Cook until the beans are soft, approximately 1 1/2 hours.
• Add the potataoes and sausages and Tabasco and cook for 15-20 minutes, or until the potatoes are tender and about ready to fall apart.
• Season again with salt and pepper and Tabasco.
• Serve and garnish with either a dab of unsalted butter or fruity, extra virgin olive oil and fennel fronds.

FENNEL AND BLACK BEAN SOUP

Steps:

• Heat oil in a large pot over medium heat. Add fennel and onion; cook and stir until slightly softened, about 5 minutes. Stir in garlic; cook until fragrant but not browned, about 2 minutes.
• Pour vegetable stock, black beans, diced tomatoes, red pepper flakes, pepper, cumin, thyme, and bay leaves into the pot. Bring to a gentle boil; reduce heat and simmer, stirring occasionally, until fennel is tender, 35 to 45 minutes. Add spinach, stirring to separate leaves; simmer until heated through, 1 to 2 minutes.

WHITE BEAN FENNEL SOUP

Steps:

• In a large saucepan (at least 5 quarts), add all ingredients but spinach.
• Bring to a boil, stirring frequently to prevent sticking or burning.
• Reduce heat and simmer for 30 minutes or until fennel is tender, stirring occasionally.
• Discard bay leaf.
• Add spinach and cook 3-4 min longer or until spinach is wilted.

FENNEL AND BLACK BEAN SOUP

Steps:

• Heat oil in a large pot over medium heat. Add fennel and onion; cook and stir until slightly softened, about 5 minutes. Stir in garlic; cook until fragrant but not browned, about 2 minutes.
• Pour vegetable stock, black beans, diced tomatoes, red pepper flakes, pepper, cumin, thyme, and bay leaves into the pot. Bring to a gentle boil; reduce heat and simmer, stirring occasionally, until fennel is tender, 35 to 45 minutes. Add spinach, stirring to separate leaves; simmer until heated through, 1 to 2 minutes.

CARAMELIZED FENNEL AND WHITE BEAN SOUP

Steps:

• Slice the fennel bulbs thinly; chop the fennel fronds and set them aside to use later.
• In a large heavy sauce pot over medium temperature, heat the olive oil; add the sliced fennel bulb, thyme, and butter.
• Saute, stirring occasionally, until fennel is golden brown and caramelized, about 15 to 20 minutes.
• Add the white wine, garlic, stock, and small white beans and simmer gently for 30 minutes.
• (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.).
• Season soup to taste with sea salt and white pepper.
• Garnish with a little drizzle of extra virgin olive oil and a bit of chopped fennel frond, and serve.
• Note: 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!