FENNEL BULB SOUP RECIPES RECIPES

Name: White Bean Fennel Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5 servings.
Ingredients: 1 large onion, chopped; 1 small fennel bulb, thinly sliced; 1 tablespoon olive oil; 5 cups reduced-sodium chicken broth or vegetable broth; 1 can (15 ounces) cannellini beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 teaspoon dried thyme; 1/4 teaspoon pepper; 1 bay leaf; 3 cups shredded fresh spinach

WHITE BEAN FENNEL SOUP RECIPE: HOW TO MAKE IT

White Bean Fennel Soup Recipe: How to Make It image

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

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 5 servings.

Number Of Ingredients 10

Ingredients

1 large onion, chopped
1 small fennel bulb, thinly sliced
1 tablespoon olive oil
5 cups reduced-sodium chicken broth or vegetable broth
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
3 cups shredded fresh spinach

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, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 976mg sodium, CarbohydrateContent 23g carbohydrate (0 sugars, FiberContent 7g fiber), ProteinContent 8g protein.

CREAM OF FENNEL SOUP (FENNEL VICHYSSOISE) RECIPE | ALLRECIPES

Cream of Fennel Soup (Fennel Vichyssoise) Recipe | Allrecipes image

A great soup. Healthy (despite the cream) and refreshing! For a South American flair, serve with popcorn. Throw it into your soup and like you would croutons. Serve hot or cold. The addition of finely diced fennel fronds dresses up the presentation.

Provided by John Wironen

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 48 minutes

Prep Time 15 minutes

Cook Time 33 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 tablespoons butter
2 heads fennel, bulbs and stalks diced into 1/4-inch pieces
2 leeks - halved, rinsed, and diced into 1/4-inch pieces
4 potatoes, peeled and diced into 1/4-inch pieces
6 cups chicken broth
2 carrots, diced
1 red bell pepper, diced
1 cup heavy whipping cream
2 tablespoons anise-flavored liqueur (such as Pernod®)
salt and white pepper to taste

Steps:

Melt butter in a large pot over medium heat. Add fennel; cook and stir until fragrant, about 5 minutes. Stir in leeks; cook until slightly softened, 3 to 5 minutes. Add potatoes and broth. Bring soup to a boil; reduce heat and simmer until vegetables are very tender, about 15 minutes.
Puree soup with an immersion blender until smooth. Add carrots and red bell pepper; simmer until softened, about 5 minutes. Remove from heat. Stir in heavy cream and anise-flavored liqueur. Season with salt and white pepper.

Nutrition Facts : Calories 282.4 calories, CarbohydrateContent 30.8 g, CholesterolContent 56 mg, FatContent 16.1 g, FiberContent 5.4 g, ProteinContent 4.9 g, SaturatedFatContent 9.6 g, SodiumContent 835.7 mg, SugarContent 4.6 g

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