Recipe: Fennel Soup

From Splendid Soups

Fennel, Tomato and White Bean Soup

(5 large servings or 8 first course)


  • 1 fennel bulb
  • 1 medium-sized sweet onion, finely chopped
  • 10-18 garlic cloves, peeled
  • 1 28-oz can diced tomatoes, drained
  • 1 qt chicken broth
  • 1 bouquet garni (e.g. 2 sprigs marjoram, 1 sprig rosemary , several sprigs parsley, tied with string)
  • 1 cup white beans, cooked until tender (1 can cannellini beans okay)
  • 0.25 cup parsley, finely chopped
  • Juice of 0.5 Meyer lemon
  • Excellent olive oil
  • Fresh ground salt and pepper
  • Crusty bread or quinoa

If you are using dry beans and cooking them in a pressure cooker, you can put them on the stove first and they will be ready by the time this recipe calls for them.

Rinse and remove a few handfuls of the fuzzy greens from the fennel, coarsely chop and set aside.
Cut fennel in half longways, cut off bottom, remove core and discard.
Lay fennel cut side down, cut in half one more time longways and thinly slice.

Combine fennel, onion, garlic, broth and bouquet garni in 4 qt pot.
Gently simmer about 15 min, until vegetables soften.
Add tomatoes and simmer another 10 minutes.

Remove bouquet garni.
Add beans and 0.5 cup of their cooking liquid. If using can beans, rinse them and do not add liquid.
You can use more broth or water if you want your soup thinner.
Add parsley, reserved fennel leaves and lemon juice.
Adjust salt.

When serving, drizzle with olive oil and garnish with freshly ground sea salt and pepper.
Fresh baked country bread is amazing with this recipe, but 0.25 cup of quinoa at the bottom of your bowl is a great alternative.

Support our work by volunteering or making a donation.