Caramelized Fennel and White Bean Soup

Elevate your soup game with this hearty and aromatic Caramelized Fennel and White Bean Soup, a cozy dish that strikes the perfect balance between rich, caramelized flavors and bright, zesty notes. Slow-cooked fennel bulbs take center stage, bringing a natural sweetness and depth that pairs beautifully with creamy white beans and fragrant hints of garlic, thyme, and bay leaf. Finished with a splash of fresh lemon juice and garnished with parsley, this vegetarian soup is a satisfying, nutritious meal that’s ready in under an hour. Serve it with crusty bread for a comforting bowl of goodness that's perfect for weeknight dinners or chilly evenings. Whether you're a fan of plant-based recipes or just love bold yet delicate flavors, this soup is sure to delight.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 large fennel bulbs
• 3 tablespoons olive oil
• 1 large yellow onion
• 4 garlic cloves
• 1 teaspoon dried thyme
• 2 15-ounce cans canned white beans (e.g., cannellini or great northern)
• 4 cups vegetable stock
• 1 bay leaf
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 loaf crusty bread (optional, for serving)

Directions

Step 1

Trim the fennel bulbs, removing the stalks and tough outer layers. Slice the bulbs thinly.

Step 2

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the fennel slices and cook, stirring occasionally, for 15-20 minutes until they are caramelized and golden brown. Remove the fennel from the pot and set aside.

Step 3

While the fennel caramelizes, dice the yellow onion and mince the garlic cloves.

Step 4

Add the remaining 1 tablespoon of olive oil to the same pot. Add the diced onion and cook for 5 minutes until softened and translucent.

Step 5

Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.

Step 6

Drain and rinse the canned white beans. Add the beans, caramelized fennel, vegetable stock, and the bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 minutes.

Step 7

Remove the bay leaf from the soup. Use an immersion blender to puree the soup to your desired consistency, leaving it slightly chunky or completely smooth as preferred.

Step 8

Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.

Step 9

Serve the soup hot, garnished with chopped fresh parsley. Pair with crusty bread, if desired.

Nutrition Facts

Serving size	(2889.0g)

Amount per serving	% Daily Value*
Calories	2742.9

Total Fat 68.8g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 6.8g
Cholesterol 0mg	0%
Sodium 9422.0mg	0%
Total Carbohydrate 440.7g	0%
Dietary Fiber 75.6g	0%
Total Sugars 54.4g
Protein 106.5g	0%

Vitamin D 0IU	0%
Calcium 971.7mg	0%
Iron 36.6mg	0%
Potassium 6312.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.1%

Protein: 15.2%

Carbs: 62.8%