Recipe courtesy of Edison Mays Jr.
Recipe courtesy of Edison Mays Jr.
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Caramelized Fennel and White Bean Soup
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- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 192
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 11 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 2 mg
- Sodium
- 941 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 192
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 11 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 2 mg
- Sodium
- 941 mg
Ingredients
Directions
- 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.
Cook’s Note
You can add as many beans as you like. Or you can use your favorite if white beans are not your ideal beans.
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