| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 12 to 15 servings |
Ingredients
- 3 to 4 tablespoons extra-virgin olive oil, plus more for garnish
- 2 fennel bulbs, julienne
- 3 sprigs fresh thyme, plus more for garnish
- 1 tablespoon unsalted butter
- 1 cup dry white wine
- 2 cloves garlic, minced
- 1 gallon vegetable stock
- 6 to 8 cups cooked white beans
- Sea salt
- White pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 192 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 11 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 2 mg |
| Sodium | 941 mg |
Reviews
I was curious about this soup and it turned out to be really tasty and satisfying! I kept wanting to go back for more! I did not have vegetable broth so I used half chicken broth (which had a LOT of flavor) and half water. The fennel had a very mild flavor. Next time, I would cut it thicker so that it holds up better in the soup.