This cozy White Bean Fennel Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love! Switch up the veggies to suit your taste or use it as a clean-out-the-fridge meal to get rid of those odds and ends. Honestly, this recipe is a hug in a bowl!
Ingredients For White Bean Fennel Soup
- 1 large onion, chopped
- 1 small fennel bulb, thinly sliced
- 1 tablespoon olive oil
- 5 cups reduced-sodium chicken broth or vegetable broth
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 bay leaf
- 3 cups shredded fresh spinach
Let’s Get Cooking!
In a large saucepan, add your olive oil and heat it over medium heat. Once it’s hot, toss in the chopped onion and sliced fennel. Sautée for about 5-7 minutes, stirring frequently until fragrant and the onion is translucent.
Add in the chicken broth, rinsed cannellini beans, undrained diced tomatoes, dried thyme, pepper, and bay leaf. Give everything a nice stir and bring it all to a boil.
Once boiling, reduce the heat and cover. Let it simmer for about 30 minutes, or until the fennel is tender and cooked through. You’ll love how the kitchen smells at this point!
Don’t forget the bay leaf! After simmering, discard it. Now, stir in the shredded spinach and cook for an additional 3-4 minutes, or until the spinach is wilted.
And voila! Your heavenly White Bean Fennel Soup is ready to serve!
Whether it’s a chilly day or I’m just in the mood for something creamy and delicious, this soup is always a fantastic choice. I can’t tell you how many times my kids have asked for seconds!
If you loved this recipe, be sure to check out my Kale and Cannellini Bean Soup, or my Arborio Rice and White Bean Soup!
Why This Recipe Works
Quick & Easy
This White Bean Fennel Soup comes together in under 30 minutes, making it perfect for those nights when you need a warm meal in a flash!
One Pot
Minimal cleanup required! All you need is one pot for everything, making this a great option for lazy weeknights.
Budget-Friendly
Using affordable, everyday ingredients, this soup is not only delicious but also easy on the wallet. Who doesn’t love that?
Comfort Food
This soup is loaded with tons of flavor and is sure to warm you from the inside out. It’s the quintessential comfort food!
Customizable
This recipe is endlessly customizable! You can easily adapt based on what you have, swap in your favorite greens, or use different beans, be creative, friends!
Serving Suggestions
Serve this cozy soup with a warm crusty bread for dipping, such a classic combo! A sprinkle of parmesan cheese on top can also take it to the next level. Honestly, you can’t go wrong with grilled cheese sandwiches on the side, either!
Storing Leftovers
This soup keeps well in the refrigerator for about 3-4 days. Just let it cool completely before transferring it to an airtight container!
Reheating Instructions
To reheat, simply warm it on the stovetop over low heat, stirring occasionally. If the soup has thickened up too much, don’t hesitate to add a splash of water or broth to bring back that creamy texture!
Freezer Friendly?
Yes! This soup is freezer-friendly. Just make sure to store it in a freezer-safe container. It’ll keep for about 2-3 months. When you’re ready to eat, just thaw it overnight in the fridge and reheat on the stove.
So there you have it, everything you need to whip up this soothing White Bean Fennel Soup that’s as versatile as it is delicious. I guarantee you’ll want to make this your go-to recipe for cozy dinners at home. Give it a try and let me know how it goes!
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Print
Quick and Easy White Bean Fennel Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This cozy White Bean Fennel Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love!
Ingredients
- 1 large onion, chopped
- 1 small fennel bulb, thinly sliced
- 1 tablespoon olive oil
- 5 cups reduced-sodium chicken broth or vegetable broth
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 bay leaf
- 3 cups shredded fresh spinach
Instructions
- In a large saucepan, add your olive oil and heat it over medium heat. Once it’s hot, toss in the chopped onion and sliced fennel. Sauté for about 5-7 minutes, stirring frequently until fragrant and the onion is translucent.
- Add in the chicken broth, rinsed cannellini beans, undrained diced tomatoes, dried thyme, pepper, and bay leaf. Give everything a nice stir and bring it all to a boil.
- Once boiling, reduce the heat and cover. Let it simmer for about 30 minutes, or until the fennel is tender and cooked through.
- After simmering, discard the bay leaf. Now, stir in the shredded spinach and cook for an additional 3-4 minutes, or until the spinach is wilted.
- Serve hot and enjoy your heavenly White Bean Fennel Soup!
Notes
Serve with warm crusty bread or grilled cheese sandwiches. It keeps well in the refrigerator for about 3-4 days and is freezer-friendly for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg