Fennel and White Bean Soup

Name: Fennel and White Bean Soup
Ingredients: 1 shallot, finely chopped; 10 ounces potato, peeled and finely chopped; 1 dried chili; 3 sprigs of thyme; 3 cloves garlic; 6 ½ cups vegetable stock; 1 (14-ounce) can cannellini beans, drained; fennel fronds; ½ fennel bulb, sliced wafer thin; ½ fennel bulb, sliced wafer thin; grated zest of 1 organic lemon; 1 tbsp. olive oil

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

10 ounces fennel bulb(s)
1 shallot, finely chopped
10 ounces

Soup
Gluten-free
Vegan

Method

Finely chop the fennel bulb and reserve some green fennel fronds for the topping. Sauté the fennel, shallot, potato, and dried chili in a large pan with the olive oil. Add the thyme and garlic, sauté briefly, then deglaze with the stock. Bring to a boil and simmer for a good 20 minutes. Rinse the cannellini beans under cold running water. Add to the pan and simmer for another 10 minutes. Blend