White Bean Fennel Soup Recipes

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.

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.

Steps:

• Slice the fennel bulbs thinly; chop the fennel fronds and set them aside to use later.
• In a large heavy sauce pot over medium temperature, heat the olive oil; add the sliced fennel bulb, thyme, and butter.
• Saute, stirring occasionally, until fennel is golden brown and caramelized, about 15 to 20 minutes.
• Add the white wine, garlic, stock, and small white beans and simmer gently for 30 minutes.
• (At this point, if you'd like a creamy soup you can take out half of the soup and puree it in a blender, then add it back into the pot.).
• Season soup to taste with sea salt and white pepper.
• Garnish with a little drizzle of extra virgin olive oil and a bit of chopped fennel frond, and serve.
• Note: more beans can be added to the soup, if you like (a couple of cups worth), or you can use other kinds of beans or a combination. And yes, the amounts are correct in the recipe - it's a gallon of stock. This makes a lotta soup!

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.

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.