CARAMELIZED FENNEL AND WHITE BEAN SOUP
Provided by Food Network
Categories appetizer
Time 20m
Yield 12 to 15 servings
Number Of Ingredients 10
Steps:
- Heat a large sauce pot over medium high heat. Add 3 to 4 tablespoons of olive oil. Once oil is hot, add fennel bulb, fresh thyme, and butter. Allow to cook until the fennel begins to turn golden amber brown, about 15 to 20 minutes. Add white wine and garlic. Add vegetable stock and white beans. Reduce heat and allow soup to come to a gentle simmer. Simmer for 30 minutes. Season, to taste, with salt and pepper. Serve by ladling 5 to 6 ounces of soup into a bowl. Garnish with a few fresh thyme leaves and a drizzle of extra-virgin olive oil. See Cook's Note.
WHITE BEAN SOUP WITH FENNEL
Fennel grows so well in our garden we tend to use it often. And since we love beans this is something that just came to me. Add whatever smoked sausage you like. I usually use Trietler's garlic sausage. My office is in a strip mall and 2 doors down is a sausage maker who makes THE best sausages. Treitler's Sausages was originally located in Chalmette, LA but Katrina wiped them out. They've relocated up here in Picayune, MS, and their loyal followers make the hour trip up here almost once a week just for sausage. It's that good!
Provided by Penny Stettinius
Categories Low Cholesterol
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large pot and using enough olive oil to coat the bottom add the onions, garlic and fennal and saute about 10 minutes.
- Add the beans, stock, and bay leaf.
- Bring to a boil and then lower to a simmer and cover.
- Cook until the beans are soft, approximately 1 1/2 hours.
- Add the potataoes and sausages and Tabasco and cook for 15-20 minutes, or until the potatoes are tender and about ready to fall apart.
- Season again with salt and pepper and Tabasco.
- Serve and garnish with either a dab of unsalted butter or fruity, extra virgin olive oil and fennel fronds.
Nutrition Facts : Calories 563.8, Fat 27.8, SaturatedFat 9.6, Cholesterol 60, Sodium 1571, Carbohydrate 46.4, Fiber 7, Sugar 6.5, Protein 31.6
WHITE BEAN FENNEL SOUP
There are several versions of this recipe on the web. I pulled them together and made some changes so it works better with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).
Provided by Anne Sainz
Categories Vegetable
Time 1h5m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan (at least 5 quarts), add all ingredients but spinach.
- Bring to a boil, stirring frequently to prevent sticking or burning.
- Reduce heat and simmer for 30 minutes or until fennel is tender, stirring occasionally.
- Discard bay leaf.
- Add spinach and cook 3-4 min longer or until spinach is wilted.
Nutrition Facts : Calories 105.2, Fat 0.5, SaturatedFat 0.1, Sodium 38.2, Carbohydrate 20.9, Fiber 5.4, Sugar 2.8, Protein 6.3
CREAMY WHITE BEAN AND FENNEL CASSEROLE
This one-pan recipe melds roasted fennel, creamy white beans and salty Parmesan, and tops it with crunchy lemon-zested panko. Fennel is often dismissed because of its perceived licorice notes, but the anise flavor is significantly muted after the vegetable is cooked. Tuck fresh, sliced sausages into the mixture before baking to imitate a simplified cassoulet, turn it into a side dish by pairing it with meat or let the dish live as a main, served with a simple green salad and some rustic bread to sop up the sauce. Reserve the fresh fennel fronds for garnish, which add concentrated fennel flavor and a pop of green.
Provided by Aaron Hutcherson
Categories easy, casseroles, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Trim the fennel. Cut it in half lengthwise and slice it crosswise, about 1/4-inch thick (reserve about 1/4 cup roughly chopped fennel fronds). Heat 2 tablespoons oil in a large cast-iron skillet over medium. Add the sliced fennel, season with salt and pepper and cook, stirring occasionally, until softened but still retaining a little bite, about 12 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.
- Meanwhile, pour 1 can white beans and its liquid into a blender. Add the heavy cream, lemon juice and 2 tablespoons olive oil and purée until smooth. Drain and rinse the remaining can of beans and transfer it to the skillet along with the bean purée. Season generously with salt and pepper.
- Mix the panko with the remaining 2 tablespoons olive oil in a small bowl. Add the Parmesan, lemon zest and 1/2 teaspoon pepper and toss to coat. Sprinkle evenly over the fennel-white bean mixture.
- Bake until bubbly and lightly golden on top, about 15 minutes. Broil until topping is browned in spots, 1 to 2 minutes, if desired. Top with reserved fennel fronds and serve.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 23 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 766 milligrams, Sugar 7 grams
SLOW-COOKER WHITE BEAN PARMESAN SOUP
Parmesan rinds are magic. After a long braise, that hard, waxy scrap infuses the entire soup with its rich, distinctive flavor. Here, they make a wholesome soup taste like an incredible indulgence. So don't ever throw them away. They keep in the freezer indefinitely. The wheat berries here are also a great match for the slow cooker. While they may not be the most glamorous grains, they hold their shape and take a conveniently long time to get tender. You can find them at many grocery or natural-foods stores, as well as online. But you can also substitute farro or spelt (whole grains but not pearled). Just note that they'll cook faster and may end up quite soft after an 8-hour cook time.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 10h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Put the soaked, drained beans in a 5- to 8-quart slow cooker, and season them generously with salt and pepper. Add the Parmesan rinds and the wheat berries.
- Warm the oil in a large skillet over medium-high heat. Add the onion, season generously with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the fennel. Continue to cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 more minutes. Add the celery and garlic, and cook, stirring, until just softened, about 1 minute. Add the fennel seeds and red pepper, and cook, stirring constantly, until combined and fragrant, about 1 minute. Add the rosemary and the wine and let the wine bubble until the pan is almost dry, about 2 minutes.
- Scrape the mixture from the skillet into the slow cooker. Add the stock, and season it: Add 1/2 teaspoon salt, if you are using low-sodium broth, or 1 teaspoon salt, if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Stir to combine, and cook on low until the wheat berries are tender and the beans are creamy, about 8 to 10 hours. (Taste the beans to make sure they are creamy; they can vary in their cooking time depending on their age.) The soup can hold well on warm for 1 to 2 additional hours.
- Before serving, remove and discard the rosemary sprigs. Stir in the parsley, lemon juice, and reserved fennel fronds. Taste and add salt and pepper if necessary. Serve in bowls topped generously with grated Parmesan.
Nutrition Facts : @context http, Calories 715, UnsaturatedFat 13 grams, Carbohydrate 86 grams, Fat 23 grams, Fiber 18 grams, Protein 42 grams, SaturatedFat 9 grams, Sodium 1191 milligrams, Sugar 9 grams
BRAISED FENNEL AND WHITE BEANS
Warm up a cold winter night with a pot these flavorful beans and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Heat oil in a large, heavy saute pan over medium-high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
- Add beans, stock, chopped oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves.
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- Heat the olive oil in a stock pot over medium high heat. Add the onions and fennel and cook for about 6 minutes until they are softened and starting to turn golden. Add the garlic and saute for another minute.
- Add the chicken stock, about half of the rinsed beans, the fennel seeds, thyme, and rosemary sprig. Turn the heat up to high and bring the soup to a boil. Then, cover it and reduce the heat to medium-low. Let the soup simmer for about 15 minutes.
- Using an immersion blender, blend the soup until it's fairly smooth and creamy. Add the remaining beans, and salt to taste. Cook the soup for another 5 minutes or until it's heated through.
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