- 3 to 4 tablespoons extra-virgin olive oil, plus more for garnish
- 2 fennel bulbs, julienne
- 3 sprigs fresh thyme, plus more for garnish
- 1 tablespoon unsalted butter
- 1 cup dry white wine
- 2 cloves garlic, minced
- 1 gallon vegetable stock
- 6 to 8 cups cooked white beans
- Sea salt
- White pepper
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.