White Bean With Fennel Soup 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

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

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