Best Creamy Fennel White Bean Soup Recipes

Creamy Fennel & White Bean Soup image

Number Of Ingredients 10

8 ounces Bacon, finely chopped
2 Yellow Onions, finely chopped
1 Fennel bulb, trimmed and finely chopped
5 cloves Garlic, smashed and peeled
2 teaspoons Fennel seeds, finely ground
3 cans Canned cannellini beans, drained, rinsed, & divided
5 cups Chicken broth
1 sprig Fresh rosemary
3 tablespoons Extra-virgin olive oil, plus extra to serve
3 tablespoons Fresh chives, finely chopped

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 Fennel and White Bean Soup with Bacon image

Number Of Ingredients 13

8 ounce Bacon (cooked and finely chopped)
2 Onion (finely chopped)
5 Garlic Cloves (finely chopped)
2 Fennel Seeds (finely ground)
3 cans Cannellini Beans (15.5 oz. drained and rinsed)
1.5 quarts Chicken Broth
1 sprig Rosemary (4")
1/2 teaspoon Salt
1 teaspoon Pepper
1 Olive Oil (drizzle)
1 Chives (snipped)
1 Lemon (wedges for garnish)
1 Fennel Bulb (chopped)

Steps:

In a Dutch oven, cook 8 oz. bacon until crisp. Set aside on a paper towel-lined plate. Pour off all but 2T of fat, return pot to med-low heat and sauté onions, fennel, garlic and fennel seeds.
Cook until tender, about 8 minutes. Drain and rinse beans. Reserve 1 1/2C of beans; add rest to pot.
Add 1 1/4qt low-sodium chicken broth, rosemary sprig and 1/2t salt and 1t pepper. Simmer 15 minutes. Discard the rosemary. Let soup cool 15 minutes.
Purée soup in batches and return to pot; add reserved beans. Heat for 10 minutes. S/P to taste and garnish with olive oil drizzle, chives and lemon wedges.