White Bean Soup With Fennel Recipes

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WHITE BEAN SOUP WITH FENNEL



White Bean Soup With Fennel image

Fennel grows so well in our garden we tend to use it often. And since we love beans this is something that just came to me. Add whatever smoked sausage you like. I usually use Trietler's garlic sausage. My office is in a strip mall and 2 doors down is a sausage maker who makes THE best sausages. Treitler's Sausages was originally located in Chalmette, LA but Katrina wiped them out. They've relocated up here in Picayune, MS, and their loyal followers make the hour trip up here almost once a week just for sausage. It's that good!

Provided by Penny Stettinius

Categories     Low Cholesterol

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb white beans
7 cups chicken stock
1 large potato, peeled and cubed
1 lb smoked sausage, sliced
2 onions, chopped
3 garlic cloves, minced
1 large fennel bulb, chopped
1/4 cup fennel leaves
1 bay leaf
olive oil
salt and pepper
Tabasco sauce

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.

Nutrition Facts : Calories 563.8, Fat 27.8, SaturatedFat 9.6, Cholesterol 60, Sodium 1571, Carbohydrate 46.4, Fiber 7, Sugar 6.5, Protein 31.6

CARAMELIZED FENNEL AND WHITE BEAN SOUP



Caramelized Fennel and White Bean Soup image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 12 to 15 servings

Number Of Ingredients 10

3 to 4 tablespoons extra-virgin olive oil, plus more for garnish
2 fennel bulbs, julienne
3 sprigs fresh thyme, plus more for garnish
1 tablespoon unsalted butter
1 cup dry white wine
2 cloves garlic, minced
1 gallon vegetable stock
6 to 8 cups cooked white beans
Sea salt
White pepper

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.

WHITE BEAN FENNEL SOUP



White Bean Fennel Soup image

This filling soup is a favorite with our family and is often requested for company dinners. A hint of fennel accents the flavor of this quick-to-fix bean soup, while spinach and tomatoes add color. -Donna Quinn, Round Lake Beach, Illinois

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 10

1 large onion, chopped
1 small fennel bulb, thinly sliced
1 tablespoon olive oil
5 cups reduced-sodium chicken broth or vegetable broth
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
3 cups shredded fresh spinach

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.

Nutrition Facts : Calories 152 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 976mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.

WHITE BEAN FENNEL SOUP



White Bean Fennel Soup image

There are several versions of this recipe on the web. I pulled them together and made some changes so it works better with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

Provided by Anne Sainz

Categories     Vegetable

Time 1h5m

Yield 7 serving(s)

Number Of Ingredients 11

1 large onion, chopped
1 garlic clove, finely chopped
1 fennel bulb, white part only, chopped
4 mushrooms, chopped
3 (15 ounce) cans low sodium vegetable broth
1 (15 ounce) can low-sodium small white beans, rinsed and drained
1 (15 ounce) can no-salt-added diced tomatoes
1 teaspoon dried thyme
1/4 teaspoon black pepper (or to taste)
1 bay leaf
3 cups fresh spinach, chopped or 1 1/2 cups frozen chopped spinach

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.

Nutrition Facts : Calories 105.2, Fat 0.5, SaturatedFat 0.1, Sodium 38.2, Carbohydrate 20.9, Fiber 5.4, Sugar 2.8, Protein 6.3

BRAISED FENNEL AND WHITE BEANS



Braised Fennel and White Beans image

Warm up a cold winter night with a pot these flavorful beans and vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 3 cups)
1 medium red onion, halved lengthwise and cut lengthwise into 1/4-inch-thick slices (about 2 cups)
1 can (15 1/2 ounces) white beans, drained and rinsed
1 cup homemade or low-sodium store-bought chicken stock
2 teaspoons coarsely chopped fresh oregano, plus whole leaves for garnish
Coarse salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 tablespoon unsalted butter, softened

Steps:

  • Heat oil in a large, heavy saute pan over medium-high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
  • Add beans, stock, chopped oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves.

WHITE BEAN WITH FENNEL SOUP



White Bean with Fennel Soup image

Hearty Mediterranean flavors are featured in this main-dish soup featuring Swanson® Vegetable Broth brimming with white kidney beans, sliced fennel, spinach, chopped onion, garlic and diced tomato.

Provided by Allrecipes Member

Time 7h15m

Yield 6

Number Of Ingredients 8

4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
⅛ teaspoon ground black pepper
1 small bulb fennel, trimmed and sliced
1 medium onion, chopped
2 cloves garlic, minced
1 (10 ounce) package frozen leaf spinach, thawed
1 (14.5 ounce) can diced tomatoes, undrained
1 (16 ounce) can white kidney beans (cannellini), undrained

Steps:

  • Stir the broth, black pepper, fennel, onion and garlic in a 5 1/2- to 6-quart slow cooker.
  • Cover and cook on LOW for 6 to 7 hours.
  • Add the spinach, tomatoes and beans. Turn the heat to HIGH. Cover and cook for 1 hour or until the vegetables are tender.

Nutrition Facts : Calories 108.5 calories, Carbohydrate 20.7 g, Fat 0.7 g, Fiber 6 g, Protein 5.7 g, Sodium 926.1 mg, Sugar 4.1 g

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