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.
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
5-INGREDIENT CREAMY WHITE BEAN SOUP
Sweet Italian sausage and white beans work double duty here to keep the number of ingredients low. The sausage is filled with spices and aromatics that punch up the flavor of the soup, so you don't have to add any extra seasonings. Plus, the onion is sautéed in the sausage fat instead of an in extra ingredient like olive oil. The white beans not only infuse the dish with tons of satisfying protein--they become super creamy when they are pureed at the end, so no cream is necessary.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a large Dutch oven or pot over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces sit in a single layer (if they don't, remove some and work in batches). Cook, stirring several times, until no longer pink on the outside and golden brown in places, about 10 minutes. Transfer to a plate with a slotted spoon.
- Add the onions to the pot. If there are lots of browned bits on the bottom that look like they might burn, add 2 tablespoons of broth and scrape the bottom with a wooden spoon. Cook the onions, stirring frequently and adding more broth to the bottom of the pot as needed, until completely tender, about 10 minutes. Add the white beans and remaining broth and bring to a boil. Reduce to a simmer and cook over medium heat until the beans split open, about 10 minutes.
- Use an immersion blender to puree the soup in the pot until completely smooth or carefully transfer the hot liquid to a blender to puree. Season the soup with salt. Serve the soup topped with the sausage.
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.
CREAMY MUSHROOM SOUP WITH LITTLE WHITE BEANS
This is a great healthy soup recipe that can easily be vegan - just use veggie broth and skip the dairy! You can use plain old button mushrooms but I really enjoyed this with oyster and baby portobello mushrooms. I also chose sherry and evaporated milk and it turned out great. This is a modified version of a recipe that I got from our health region's magazine. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean the mushrooms. Slice half of them and finely chop the other half.
- In a large pot, heat olive oil over medium-high heat. Add mushrooms, onion and garlic. Stirring frequently, saute until the moisture evaporates and the mushrooms begin to turn golden, about 10 minutes.
- Add the sherry and cook until it evaporates. Add the flour and cook, stirring, for 1 minute. Add the stock and beans and bring to a simmer. Reduce the heat to low and cook for about 15 minutes.
- Turn the heat off and stir in milk or cream. Salt and pepper to taste.
Nutrition Facts : Calories 240.1, Fat 4.9, SaturatedFat 0.9, Cholesterol 0.4, Sodium 1019.6, Carbohydrate 29.5, Fiber 8.7, Sugar 6.5, Protein 11.7
CREAMY WHITE BEAN SOUP
Found this recipe today in our local paper and have already made it. It is fabulous! I didn't even have to adjust the seasonings, they are right on!
Provided by Marie
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a 4 quart saucepan on medium high heat.
- Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
- Add beans, water, and seasonings.
- Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
- Take half of soup and blend in blender until smooth.
- Return soup to bean mixture in pan and stir.
- Ladle into bowls and drizzle with olive oil before serving.
- Top with freshly grated Parmesan cheese, if desired.
- Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.
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
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
CREAM OF FENNEL SOUP
Make and share this Cream of Fennel Soup recipe from Food.com.
Provided by Orringuy
Categories Vegetable
Time 55m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash, and trim and cut fennel into quarters, reserving any feathery upper leaves to garnish the soup.
- Then, finely slice or dice, discarding the cores.
- Mince the onion.
- Melt the buttter in a 4 quart saucepan and slowly saute fennel and onion untill wilted and soft, approx 15 minute.
- Sprinkle on flour stirring cook 3-4 minute
- Then add chicken stock and whisk to remove lumps.
- Bring to a boil. reduce heat simmer 15-20 minute.
- In a small bowl whisk together the egg yolk and cream. Gradually add small amounts to the hot soup to the egg mixture to warm.
- Then slowly add the egg mixture to the soup whisking constantly.
- Heat without boiling and season with Salt/Pepper to taste.
- Garnish with minced fennel leaves.
- For a smoother textrue, puree the soup before adding egg mixture.
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- 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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