Creamy Roasted Fennel White Bean (Printable Version)
Velvety blend of roasted fennel and cannellini beans, finished with cream and lemon for a cozy, vegetarian bowl.
# What You'll Need:
→ Vegetables
01 - 2 large fennel bulbs, trimmed and sliced
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium carrot, peeled and chopped
05 - 1 celery stalk, chopped
→ Beans and Broth
06 - 2 (15 ounce) cans cannellini beans, drained and rinsed
07 - 4 cups vegetable broth
→ Dairy & Creaminess
08 - 1/2 cup heavy cream or coconut cream (for vegan option)
09 - 2 tablespoons olive oil
→ Seasonings
10 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon salt, plus more to taste
13 - Zest of 1 lemon
14 - 1 tablespoon lemon juice
→ Garnish (Optional)
15 - Fennel fronds
16 - Extra olive oil
17 - Crusty bread
# How To Make:
01 - Set the oven to 400°F to prepare for roasting the vegetables.
02 - Arrange fennel slices, onion, and garlic cloves on a large baking sheet. Drizzle with 1 tablespoon olive oil and season lightly with salt and pepper. Toss until the vegetables are evenly coated.
03 - Roast in the oven for 25 to 30 minutes, turning once halfway through, until fennel is caramelized and tender.
04 - Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add carrot and celery and sauté for 5 minutes until softened.
05 - Transfer roasted fennel, onion, and garlic to the pot. Add drained cannellini beans, thyme, and vegetable broth. Bring to a boil, then reduce heat and let simmer for 15 minutes to develop flavor.
06 - Remove the pot from the heat. Use an immersion blender to blend until smooth and creamy, or carefully purée in batches with a blender.
07 - Stir in heavy cream, lemon zest, and lemon juice. Taste and adjust seasoning with salt, pepper, or more lemon as needed.
08 - Gently reheat if necessary, then ladle into bowls. Garnish with fennel fronds, a drizzle of olive oil, and serve with crusty bread if desired.
# Expert Advice:
01 -
- The roasted fennel turns buttery and sweet in a way raw fennel never hints at.
- It feels luxurious but uses mostly pantry staples and one trip to the produce aisle.
02 -
- Do not skip the lemon zest and juice: without them the soup tastes flat no matter how well you season it.
- Let the soup cool slightly before blending in a countertop blender because hot liquid expands and can blow the lid off.
03 -
- Save those fennel fronds from the start and keep them in a damp paper towel so they stay perky for garnish.
- Blending half the soup and leaving the rest chunky gives you a beautiful texture if you prefer it rustic.