← Back to Search Results
Fennel, Tomato, and White Bean Soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This soup is light, easy, and amazingly good. Try using different herbs in the bouquet garni (rosemary and marjoram are worthwhile experiments) or substituting chopped chervil for the parsley.

Yield: Makes 8 Servings

Ingredients

  • 1 fennel bulb
  • 1 medium-size onion, finely chopped
  • 18 garlic cloves, peeled
  • 1 quart chicken broth or water
  • 1 bouquet garni, preferably containing a fresh marjoram sprig
  • 4 medium-size tomatoes, peeled, seeded, and chopped, or 2 cups drained and seeded canned tomatoes, chopped
  • 1 cup cannellini, borlotti, or Great Northern beans, soaked, drained, and cooked until tender (see Notes)
  • ¼ cup finely chopped parsley
  • Salt
  • Pepper
  • Garlic toast
  • Olive oil

Directions

REMOVE the fuzzy green tops from the fennel, chop coarsely, and reserve. Remove and discard the stalk or save it for broth.

CHOP the fennel bulb by first cutting it in half (lengthwise from top to bottom) and then slicing each half. Chop the slices into ¼-inch chunks. Combine the fennel, onion, garlic, broth, and bouquet garni in a 4-quart pot. Simmer gently for 15 minutes, until the vegetables soften slightly, then add the tomatoes. Simmer for 10 minutes more.

STIR in the beans and their cooking liquid, the parsley, and reserved fennel leaves.

SUGGESTIONS AND VARIATIONS If you want a slightly more assertive fennel taste, add a teaspoon of anise liqueur such as Pernod or Ricard. A tiny pinch of saffron is also a nice touch.

THIS soup is very similar to the base for Mediterranean fish soups. To convert it into a fish soup, just simmer the fish in the soup just before serving.

SERVE garlic toast at the table. I also like to put a small pitcher of virgin olive oil on the table for guests who want to drizzle a little into their soup.

Notes

Dried Beans

 

Because dried beans usually take almost 2 hours to cook, cook them separately before adding them to the soup so the other ingredients don’t end up overcooked. Although most recipes recommend soaking dried beans overnight in cold water, I find that 3 hours is usually enough—with the exception of chickpeas, which need overnight soaking. To tell if they’ve soaked long enough, look at their skins—the outer skin on all the beans should be shriveled. Some cooks simmer beans in the same liquid in which the beans were soaked. I prefer to drain them and cook them in fresh water or, occasionally, directly in the soup.


© 2001 James Peterson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

Nutritional information does not include Garlic Toast recipe. For nutritional information on Garlic Toast recipe, please follow the link above.

Nutritional information does not include olive oil to drizzle on top of soup.

116kcal (6%)
72mg (7%)
15mg (26%)
15mcg RAE (0%)
532mg
37mg
7g
4g
4g
19g
4mg (1%)
567mg (24%)
0g (2%)
2g (3%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
martin-yans-china Martin Yan's China
by Martin Yan
lucid-food Lucid Food
by Louisa Shafia
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
living-raw-food Living Raw Food
by Sarma Melngailis
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?