WHITE BEAN FENNEL SOUP
This filling soup is a favorite with our family and is often requested for company dinners. A hint of fennel accents the flavor of this quick-to-fix bean soup, while spinach and tomatoes add color. -Donna Quinn, Round Lake Beach, Illinois
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. , Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.
Nutrition Facts : Calories 152 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 976mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.
CARAMELIZED FENNEL AND WHITE BEAN SOUP
I love fennel, I love soup... so when this soup was recently featured on FoodTV's "Party Starters" prepared by Edison Mays, I snagged the recipe from the website and adapted it to my liking.
Provided by Julesong
Categories Beans
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Slice the fennel bulbs thinly; chop the fennel fronds and set them aside to use later.
- In a large heavy sauce pot over medium temperature, heat the olive oil; add the sliced fennel bulb, thyme, and butter.
- Saute, stirring occasionally, until fennel is golden brown and caramelized, about 15 to 20 minutes.
- Add the white wine, garlic, stock, and small white beans and simmer gently for 30 minutes.
- (At this point, if you'd like a creamy soup you can take out half of the soup and puree it in a blender, then add it back into the pot.).
- Season soup to taste with sea salt and white pepper.
- Garnish with a little drizzle of extra virgin olive oil and a bit of chopped fennel frond, and serve.
- Note: more beans can be added to the soup, if you like (a couple of cups worth), or you can use other kinds of beans or a combination. And yes, the amounts are correct in the recipe - it's a gallon of stock. This makes a lotta soup!
Nutrition Facts : Calories 229.2, Fat 5.8, SaturatedFat 1.8, Cholesterol 5.1, Sodium 28.2, Carbohydrate 32.3, Fiber 7.5, Sugar 0.2, Protein 10.1
5-INGREDIENT CREAMY WHITE BEAN SOUP
Sweet Italian sausage and white beans work double duty here to keep the number of ingredients low. The sausage is filled with spices and aromatics that punch up the flavor of the soup, so you don't have to add any extra seasonings. Plus, the onion is sautéed in the sausage fat instead of an in extra ingredient like olive oil. The white beans not only infuse the dish with tons of satisfying protein--they become super creamy when they are pureed at the end, so no cream is necessary.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a large Dutch oven or pot over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces sit in a single layer (if they don't, remove some and work in batches). Cook, stirring several times, until no longer pink on the outside and golden brown in places, about 10 minutes. Transfer to a plate with a slotted spoon.
- Add the onions to the pot. If there are lots of browned bits on the bottom that look like they might burn, add 2 tablespoons of broth and scrape the bottom with a wooden spoon. Cook the onions, stirring frequently and adding more broth to the bottom of the pot as needed, until completely tender, about 10 minutes. Add the white beans and remaining broth and bring to a boil. Reduce to a simmer and cook over medium heat until the beans split open, about 10 minutes.
- Use an immersion blender to puree the soup in the pot until completely smooth or carefully transfer the hot liquid to a blender to puree. Season the soup with salt. Serve the soup topped with the sausage.
CARAMELIZED FENNEL
Steps:
- Preheat the oven to 400 degrees F.
- Put the fennel in boiling salted water for about 7 minutes, or until fork tender.
- Drain and arrange in one layer on a baking pan. Drizzle some extra-virgin olive oil on the fennel and salt and pepper, to taste.
- Sprinkle the cheese and bread crumbs on the fennel. Roast in the oven until golden brown, approximately 20 to 30 minutes.
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