CREAMY FENNEL & WHITE BEAN SOUP
Steps:
- In a large Dutch oven over medium, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Pour off all but 2 tablespoons fat from the pot.
- Add the onions, fennel, garlic, and ground fennel to the pot and cook over medium-low, stirring occasionally, until the vegetables are tender, about 8 minutes. Measure out 1 1/2 cups of the beans and set aside. Add the remaining beans to the pot along with the broth, rosemary, 1/2 teaspoon salt and 1 teaspoon pepper. Bring to a simmer over medium-high. Cover, reduce to medium-low and simmer for 15 minutes.
- Remove and discard the rosemary sprig. Let the soup cool slightly, about 15 minutes. Transfer about 1/3 of the soup to a blender. Add 1 tablespoon of the oil and puree until smooth. Transfer to a large saucepan, then repeat with the remaining soup and oil, working in batches. Add the reserved beans and heat over medium-low, stirring, until the soup is heated through, about 10 minutes. Taste and season with salt and pepper. Serve drizzled with oil, sprinkled with the bacon and chives, with lemon wedges on the side.
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
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.
POTATO, FENNEL, AND BACON SOUP
A glorious soup for cold winter nights. The addition of Chinese five-spice makes this soup unique and magical...like eating a unicorn jumping over a rainbow. Enjoy! If desired, add a dollop of sour cream and some green onion or a splash of cream just before serving.
Provided by t-licious
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h40m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 10 to 15 minutes.
- Meanwhile, place bacon in a deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve about 2 tablespoons of the drippings in the skillet. Drain potatoes.
- Melt butter in the skillet with the bacon drippings. Add fennel; cook and stir over medium heat until browned, about 12 minutes. Crumble the bacon and add to the pan along with vegetable stock, potatoes, and Chinese five-spice. Bring to a boil, reduce to a simmer, and season with salt and pepper.
- Transfer 1 1/2 cups of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return to the pot and continue simmering until flavors combine, 45 minutes to 1 hour. Season with five-spice, salt, and pepper.
Nutrition Facts : Calories 275 calories, Carbohydrate 32.4 g, Cholesterol 30.7 mg, Fat 12.8 g, Fiber 5.9 g, Protein 9.6 g, SaturatedFat 5.7 g, Sodium 798.6 mg, Sugar 1.4 g
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
CREAMY LIMA BEAN SOUP WITH BACON
Steps:
- In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and crumble it. Transfer 1 tablespoon of the fat to a heavy saucepan and in it cook the onion over moderately low heat, stirring, until it is softened. Add the broth, 1 cup water, and the lima beans, simmer the mixture for 8 minutes, or until the beans are tender, and season it with salt and pepper. In a food processor purée the soup, return it to the pan, and heat it over moderate heat until it is hot. Ladle the soup into 2 bowls and sprinkle the scallion green and the bacon over it.
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