This vibrant and flavorful fennel, tomato, and white bean soup is the perfect comforting meal for a chilly evening or a light yet satisfying lunch. Bursting with fresh Mediterranean flavors, this recipe is surprisingly quick and easy to prepare, utilizing readily available ingredients to create a deeply satisfying and nutritious bowl. The subtle anise notes of the fennel beautifully complement the sweetness of the tomatoes and the creamy texture of the cannellini beans, resulting in a soup that's both elegant and approachable. It’s healthy, hearty, and perfect for a weeknight dinner.
Forget complicated recipes and lengthy prep times; this soup comes together in under 30 minutes. Ready to experience the delicious simplicity of this fennel, tomato, and white bean soup? Let's dive into the easy step-by-step instructions.
Tools Needed
- Heavy bottomed pot
Ingredients
- Olive oil: 1 tablespoon
- Onion: 1 chopped
- Fennel: 2 bulbs, thinly sliced
- Garlic: 2 cloves, chopped
- Kosher salt
- Crushed tomatoes: 1 (14 ounce) can
- Low-sodium chicken broth: 4 cups
- Cannellini beans (white kidney beans): 1 can
- Black pepper
- Fresh thyme: 2 teaspoons, chopped (or 1/2 teaspoon dried)
- Baby spinach: 5 ounces
- Parmesan cheese
Step-by-Step Instructions
Step 1. Sauté Aromatics
- Heat a tablespoon of olive oil in a heavy bottomed pot over medium heat.
- Add 1 chopped onion, 2 thinly sliced fennel bulbs, 2 chopped garlic cloves, and a pinch of kosher salt. Cook for 8-10 minutes, or until the onions and fennel are translucent and slightly caramelized.
Step 2. Simmer the Soup
- Stir in 1 (14 ounce) can of crushed tomatoes, 4 cups of low-sodium chicken broth, 1 can of cannellini beans, a pinch of salt, black pepper, and 2 teaspoons of fresh chopped thyme (or 1/2 teaspoon dried thyme).
- Bring the mixture to a boil, then reduce heat to a simmer and cook for 20-25 minutes, allowing the soup to reduce and the flavors to meld.
Step 3. Add Spinach
- Stir in 5 ounces of baby spinach and cook until wilted.
Step 4. Serve
- Serve hot, topped with freshly grated Parmesan cheese.
Read more: Italian Zucchini Soup with Parmesan Croutons: A Delicious Recipe
Tips
- If you don't have fresh thyme, dried thyme works well.
- Other greens like kale or Swiss chard can be substituted for spinach, but may require a few extra minutes of simmering time.
- The simmering time is crucial for thickening the soup and intensifying the flavors.
Nutrition
- N/A
FAQs
1. Can I use different types of beans?
Absolutely! Other white beans like Great Northern or navy beans will work well. You could even experiment with cannellini beans in their broth for extra flavor.
2. What can I do if I don't have fresh fennel?
You can substitute with 1 teaspoon of fennel seeds, but the flavor will be slightly different. Fresh fennel offers a more pronounced and delicate anise flavor.
This simple yet flavorful fennel, tomato, and white bean soup is a recipe you'll want to keep in your culinary repertoire. Its versatility allows for easy customization to your taste preferences, making it a perfect weeknight meal or a crowd-pleasing addition to any gathering. Enjoy the warmth and deliciousness of this easy-to-make soup!