Creamy Fennel and Bean Soup

Name: Creamy Fennel and Bean Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 8 ounces Bacon finely chopped; 2 medium Yellow onion finely chopped; One Fennel bulb trimmed, halved, cored, and finely chopped; 5 cloves Garlic, smashed and peeled; 2 tsp Fennel seeds finely ground; 3 cans canned cannellini beans rinsed, drained and divided; 5 cups Chicken broth; 1 sprig of Rosemary; Tsp Salt; Tsp Pepper; 3 tbsp Extra virgin olive oil plus more to serve; 3 tbsp Chives finely chopped plus more to serve; 1 Lemon

3 steps

Prep:20minCook:1h

Updated at: Sun, 29 Oct 2023 17:27:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories595.5 kcal (30%)

Total Fat35 g (50%)

Carbs41.1 g (16%)

Sugars8.6 g (10%)

Protein23.6 g (47%)

Sodium2137.1 mg (107%)

Fiber18.2 g (65%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8 ouncesBacon

finely chopped

2Yellow onion

medium, finely chopped

1Fennel bulb

trimmed, halved, cored, and finely chopped

5 clovesgarlic

smashed and peeled

2 tspFennel seeds

finely ground

3 canscanned cannellini beans

rinsed, drained and divided

5 cupschicken broth

1 sprigrosemary

salt

pepper

3 TbspExtra virgin olive oil

plus more to serve

3 TbspChives

finely chopped plus more to serve

1lemon

Instructions

Step 1

In a large Dutch oven over medium heat, cook the bacon stirring occasionally until crisp, about ten minutes. Using a slotted spoon, transfer to a paper towel lined plate. Pour off all but two tablespoons bacon fat.

Dutch Oven

Bacon8 ounces

Step 2

Add the onions, fennel, garlic and ground fennel seeds to the pot and cook over medium low, stirring occasionally, until the vegetables are tender, about 8 minutes. Measure out 1 1/2 cups of the beans and set aside. Add the remaining beans to the pot along with the broth, rosemary, 1/2 tsp salt and 1 tsp pepper. Bring to a simmer over medium high. Cover and reduce to medium low and simmer for 15 minutes.

Measuring cup

Dutch Oven

garlic5 cloves

canned cannellini beans3 cans

salt

chicken broth5 cups

Yellow onion2

Fennel seeds2 tsp

rosemary1 sprig

Fennel bulb1

pepper

Step 3

Remove and discard the rosemary sprig. Let the soup cool slightly about 15 minutes. Transfer about 1/3 of the soup to a blender. Add 1 tbsp of the oil and puree until smooth. Transfer to a large saucepan, then repeat with the remaining soup and oil in 1/3 batches. Add the reserved beans and heat over medium low, stirring, until the soup is heated through, about ten minutes. Taste and season with salt and pepper. Serve drizzled with oil and sprinkled with bacon and chives with lemon wedges on the side.