Let this fennel and white bean soup coat your tummy in wholesome bliss.
Bean soup just got sexier. If you didn’t know, we love fennel. This herb has a mild licorice flavor that becomes even milder the longer it is cooked, making this soup quite refreshing. Add your favorite protein-packed beans and you have a knockout. This soup is delicious served hot or cold! Did you know white beans are packed with antioxidants and magnesium, which help to eliminate free radicals and regulate stress levels.
Fennel and White Bean Soup
Serves: 2 | Prep Time: 15 minutes | Cook Time: about 20 minutes
- 1 tablespoon ghee
- 1 tablespoon olive oil
- 1 fennel bulb, trimmed and thinly sliced
- 1/2 cup white wine
- 2 cups beef bone broth or pork bone broth
- One 15-ounce can organic white beans
- Pinch of freshly ground black pepper
- 1 sprig fresh dill, chopped
In cast-iron skillet over medium-high heat, heat the ghee and olive oil. Add the fennel and cook until it starts to soften, about 3 minutes. Add the garlic and cook for another 3 minutes, stirring occasionally, until the fennel and garlic are golden brown.
Deglaze the skillet with the wine and reduce by half, about 5 minutes.
Add the broth, beans, sea salt, and pepper and simmer for 10 minutes. Transfer the mixture to a blender or food processor and blend or food processor and blend until smooth. Or you can skip this step and keep the soup chunky. It’s up to you.
Season to taste with additional sea salt if needed. Serve garnished with fresh dill. Alternatively, the soup can be refrigerated for up to 1 week, or frozen for up to 6 months.