Best Fennel and White Bean Soup

Here’s my go-to fennel and white bean soup recipe, a simple combination of fresh fennel, creamy beans, and classic Italian seasonings that come together in one cozy pot.

This soup has become my winter dinner MVP – it’s the kind of meal I make when I want something warming but not too heavy. I always make a big batch because it tastes even better the next day, and there’s something so nice about having a bowl of homemade soup ready to heat up for lunch.

What Kind of Fennel Should I Use?

For this soup, you’ll want to look for fresh fennel bulbs (sometimes labeled as “Florence fennel” or “finocchio” at the grocery store) that are clean, white, and firm with no brown spots or splitting. The bulbs should feel heavy for their size and have fresh-looking fronds that are bright green, though don’t worry if you can’t find ones with the fronds still attached. When preparing fennel for soup, trim off the stalks and fronds (you can save these for garnish), then slice the bulb in half and remove the tough core before chopping. If you’re new to fennel, start by cutting thin slices – it will cook more evenly and help you get used to its subtle anise flavor.

Options for Substitutions

This soup is pretty adaptable and you can make several easy swaps if needed:

• Fennel: While fennel gives this soup its signature flavor, you could use celery if you’re in a pinch. Keep in mind this will change the taste quite a bit, as you’ll miss that nice anise-like flavor.
• Cannellini beans: Any white beans work great here – try Great Northern or navy beans. Even chickpeas could work if that’s what you have in your pantry.
• Chicken broth: Feel free to use vegetable broth to make this soup vegetarian. You might need to add a bit more salt to taste.
• Baby spinach: You can swap in other leafy greens like kale or Swiss chard – just cook them a few minutes longer than spinach since they’re tougher.
• Fresh thyme: Dried thyme works fine – just use 1/2 teaspoon instead of 2 teaspoons fresh. You could also try dried Italian herbs or herbs de Provence.
• Parmesan cheese: Romano or Pecorino cheese make good alternatives. If you’re keeping it dairy-free, try a sprinkle of nutritional yeast for a similar savory taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when making fennel soup is incorrectly cutting the fennel bulb – be sure to remove the tough outer layer and core, then slice the bulb thinly to ensure it cooks evenly and becomes tender. Another common mistake is rushing the cooking process – giving the fennel and onions enough time to slowly caramelize (about 10-12 minutes) creates a rich, sweet foundation for your soup. To prevent the beans from becoming mushy, add them during the last 10 minutes of cooking, and remember to rinse them well before adding to remove excess sodium and starch. For the best flavor development, wait to add the spinach until just before serving – it only needs about 1-2 minutes to wilt properly while maintaining its bright green color and nutrients.

What to Serve With Fennel and White Bean Soup?

This Mediterranean-style soup pairs perfectly with a chunk of crusty ciabatta or sourdough bread for soaking up all those tasty broth-y bits. If you want to make it more of a meal, try serving it with a simple arugula salad dressed with lemon juice and olive oil – the peppery greens really complement the sweet fennel flavor. You could also add some Italian-style meatballs on the side if you’re craving extra protein, or keep it vegetarian with some roasted garlic bruschetta. For a really cozy meal, I like to serve this soup with grilled cheese made with fontina or provolone cheese, which adds a nice Italian touch to the whole spread.

Storage Instructions

Keep: This fennel and white bean soup tastes even better the next day when all the flavors have had time to mingle! Pop it in an airtight container and keep it in the fridge for up to 4 days. The spinach might get a bit softer, but that’s totally normal.

Freeze: Want to save some for later? Let the soup cool completely, then transfer it to freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. Just leave a little space at the top of your container since liquids expand when frozen.

Warm Up: When you’re ready to enjoy your soup again, just heat it gently on the stovetop over medium-low heat, stirring occasionally. If it’s frozen, thaw it overnight in the fridge first. Add a splash of broth if it seems too thick, and throw in some fresh spinach at the end if you want to brighten it up!

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 30-35 g
• Fat: 20-25 g
• Carbohydrates: 80-90 g

Ingredients

• 1 tablespoon olive oil
• 1 chopped onion
• 2 bulbs fennel
• 2 cloves garlic
• 1 (14 ounce) can crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 can cannellini beans
• Kosher salt
• Black pepper
• 2 teaspoons fresh chopped thyme (or 1/2 teaspoon dry thyme)
• 5 ounces baby spinach
• Fresh grated parmesan cheese

Step 1: Sauté the Aromatics

Begin by heating a large heavy-bottomed pot over medium heat.

Add 1 tablespoon of olive oil to the pot.

Once the oil is hot, add 1 chopped onion, 2 bulbs of thinly sliced fennel, and 2 cloves of chopped garlic.

Season with a pinch of kosher salt and cook for about 8-10 minutes, or until the onions and fennel become translucent.

Step 2: Create the Base of the Soup

Add 1 (14-ounce) can of crushed tomatoes, 4 cups of low-sodium chicken broth, and 1 can of cannellini beans (or white kidney beans) to the pot.

Season the mixture with a pinch of salt, black pepper, and 2 teaspoons of fresh chopped thyme (or 1/2 teaspoon of dried thyme if fresh is unavailable).

Step 3: Boil and Simmer

Increase the heat to high and bring the mixture to a boil.

Once it reaches a boiling point, reduce the heat to a simmer.

Let the soup cook for 20-25 minutes.

This will allow the flavors to intensify and the soup to thicken to your desired consistency.

Step 4: Add Spinach

After the soup has simmered for 20 minutes, add 5 ounces of baby spinach to the pot.

Stir until the spinach is fully wilted, ensuring it blends well into the rest of the soup.

Step 5: Serve and Enjoy

Once the spinach is wilted and the soup is ready, serve it hot in bowls.

Top each serving with freshly grated Parmesan cheese for added flavor and a touch of creaminess.

Enjoy your comforting and savory soup!