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White Bean & Caramelized Fennel Soup Recipe

Looking for an easy White Bean & Caramelized Fennel Soup recipe? Learn how to make White Bean & Caramelized Fennel Soup using healthy ingredients.


Submitted by ralphice

Makes 8 servings



White Bean & Caramelized Fennel Soup

Recipe Ingredients for White Bean & Caramelized Fennel Soup

1 tablespoon olive oil
1 onion
3 carrots, diced
2 fennel bulbs
4 cloves garlic, minced
1 pound dry Great Northern or cannellini beans
1 kosher salt
1 black pepper

Recipe Directions for White Bean & Caramelized Fennel Soup

  1. Heat the oven to 350 degrees.

  2. Trim the branches and fronds from both bulbs of fennel; chop at least one-third cup of the fronds, wrap tightly and refrigerate. Quarter one bulb lengthwise, cut out the solid core, and then dice. Reserve the other bulb for later.

  3. Warm 1 tablespoon of olive oil in a heavy soup pot over medium-low heat. Add the onion, carrots, and diced fennel and cover and cook until they soften, about 20 minutes.

  4. Dice and add to the soup pot. Set the other bulb aside until later. When the vegetables in the soup pot are softened and aormatic, stir in the garlic and cook until fragrant, 2 or 3 minutes. Add the beans, bay leaf and 8 cups of water. Cover and place in the oven to cook for 1 hour.

  5. After 1 hour, remove the pot from the oven and stir in 1 1/2 teaspoons of salt. Return to the oven to finish cooking until the beans are quite tender, another 45 minutes to 1 hour, 15 minutes. Cooking time can vary quite a bit depending on the condition of the beans, so begin checking after 30 minutes. When the beans are tender, remove the pot from the oven. If the soup loses too much moisture in the oven, add water as needed to maintain a loose, soup-like consistency.

  6. In a small skillet, heat one-fourth cup of olive oil over medium heat. Quarter the remaining fennel bulb lengthwise, but do not trim the core, so the fennel bulb will stay together. Fry the bulb until well browned on all three sides, about 3 minutes per side. Cover tightly in between turns to avoid splattering. Remove the pan from the heat momentarily to carefully add the wine, replace the cover, and cook until the fennel is tender, about 10 minutes.

  7. When the fennel is tender, remove it from the pan, sprinkle with salt and thinly slice each quarter lengthwise. Add these to the soup, reserving some for garnish. The dish can prepared up to this point a day in advance and refrigerated, tightly covered.

  8. When ready to serve, warm the soup over medium heat in a covered pot. Just before serving, stir in most of the reserved chopped fennel fronds. Add freshly ground black pepper to taste and more salt if necessary. Ladle the soup into warm, wide soup plates and finish each with a small mound of the reserved caramelized fennel, a drizzle of the best-quality olive oil, and a scattering of the fronds. Serve immediately.

Categories

Soup

Nutrition Facts
Serving Size 155.1g
Amount Per Serving
Calories
239
Calories from Fat
22
% Daily Value*
Total Fat
2.4g
4%
Saturated Fat
0.3g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
80mg
3%
Potassium
1139mg
33%
Total Carbohydrates
42.3g
14%
Dietary Fiber
16.8g
67%
Sugars
2.9g
Protein
14.6g
Vitamin A 78% Vitamin C 21%
Calcium 12% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Low in sodium
  • Very high in dietary fiber
  • High in iron
  • High in manganese
  • High in phosphorus
  • High in potassium
  • Very high in vitamin A
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