Description
Warm up with this comforting roasted fennel and white bean tomato soup, a delightful blend of velvety tomatoes, sweet anise-flavored fennel, and creamy white beans. Perfect for chilly evenings or casual gatherings, this easy-to-make dish delivers rich flavors and heartwarming satisfaction in every spoonful.
Ingredients
Scale
- 2 medium fennel bulbs (about 400g), sliced into wedges
- 1 can (14.5 oz) diced tomatoes (400g)
- 1 can (15 oz) white beans, such as cannellini or navy beans, drained and rinsed (425g)
- 1 medium onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth (960ml)
- 2 tbsp extra virgin olive oil (30ml), plus more for drizzling
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- Fresh herbs (basil or thyme) for garnish
Instructions
- Preheat your oven to 400°F (200°C). Arrange the fennel wedges on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 25 minutes until tender and caramelized.
- In a large pot over medium heat, add olive oil and sauté the diced onion until translucent (about 5 minutes). Add minced garlic and cook until fragrant.
- Pour in the canned tomatoes with their juices and vegetable broth. Stir well and let simmer gently for about 10 minutes.
- Add the roasted fennel and white beans to the pot. Allow the mixture to simmer for another 10 minutes.
- For a creamy texture, blend the soup using an immersion blender or transfer to a blender in batches until smooth.
- Serve hot, garnished with fresh herbs and accompanied by crispy bread if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 cup (240ml)
- Calories: 190
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg