WHITE BEAN FENNEL SOUP
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
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 SOUP WITH FENNEL
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
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
Provided by Food Network
Categories appetizer
Time 20m
Yield 12 to 15 servings
Number Of Ingredients 10
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.
BRAISED FENNEL AND WHITE BEANS
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
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.
CREAMY WHITE BEAN AND FENNEL CASSEROLE
This one-pan recipe melds roasted fennel, creamy white beans and salty Parmesan, and tops it with crunchy lemon-zested panko. Fennel is often dismissed because of its perceived licorice notes, but the anise flavor is significantly muted after the vegetable is cooked. Tuck fresh, sliced sausages into the mixture before baking to imitate a simplified cassoulet, turn it into a side dish by pairing it with meat or let the dish live as a main, served with a simple green salad and some rustic bread to sop up the sauce. Reserve the fresh fennel fronds for garnish, which add concentrated fennel flavor and a pop of green.
Provided by Aaron Hutcherson
Categories easy, casseroles, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Trim the fennel. Cut it in half lengthwise and slice it crosswise, about 1/4-inch thick (reserve about 1/4 cup roughly chopped fennel fronds). Heat 2 tablespoons oil in a large cast-iron skillet over medium. Add the sliced fennel, season with salt and pepper and cook, stirring occasionally, until softened but still retaining a little bite, about 12 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.
- Meanwhile, pour 1 can white beans and its liquid into a blender. Add the heavy cream, lemon juice and 2 tablespoons olive oil and purée until smooth. Drain and rinse the remaining can of beans and transfer it to the skillet along with the bean purée. Season generously with salt and pepper.
- Mix the panko with the remaining 2 tablespoons olive oil in a small bowl. Add the Parmesan, lemon zest and 1/2 teaspoon pepper and toss to coat. Sprinkle evenly over the fennel-white bean mixture.
- Bake until bubbly and lightly golden on top, about 15 minutes. Broil until topping is browned in spots, 1 to 2 minutes, if desired. Top with reserved fennel fronds and serve.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 23 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 766 milligrams, Sugar 7 grams
WHITE BEAN FENNEL SOUP
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
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
WHITE BEAN WITH FENNEL SOUP
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
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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- Heat the 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the fennel seeds and let them sizzle for a minute or so. Add the onion and the diced fennel bulb and stalks. Sauté for about 2 minutes or until the vegetables start to soften. Add a generous sprinkle of sea salt, partially cover, and sweat for about 20 minutes or until the vegetables are soft and turning golden, mixing occasionally. Add ½ cup of water. Simmer until the veg are just tender but still have some bite
- If using homemade beans, discard the bay leaf and add them along with all their cooking broth to the fennel. If using canned beans, add 4 cups of stock with the rinsed beans plus 4 cloves of peeled garlic. As the soup cooks, add more stock or water, ½ a cup at a time if desired.
- Cook until the fennel is tender and the beans are easily mashed against the side of the pan. Smash some of the beans against the side of the pan to thicken the soup, or give it a quick burst with an immersion blender. If you like a smooth soup, blend until the soup is smooth. Stir in the chopped parsley and chopped fennel tops. Simmer for 2 minutes. Taste for seasonings and serve.
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