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White Bean Fennel Soup

“Even when the garden is snow-covered, its bounty crops up in the steaming bowls Donna Quinn passes around her Salem, Wisconsin table. 'This filling soup is a favorite with our family and is often requested for company dinners,' she reports. A hint of fennel accents the flavor or this quick-to-fix bean soup...and spinach and tomatoes add color.”

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Reviewed: May 21, 2012

I thought this soup was absolutely lovely. I read several reviews prior to making the recipe and made some minor changes based on those reviews and on what I had available to me. I doubled the recipe so that I could freeze it for a busy day. I used 4 cloves of garlic (sauteed with the fennel and onion) 4 cups of fresh cooked white cannellini beans, 2 fresh tomatoes diced, 6 fresh sprigs of thyme (removed them when I removed the bay leaf), and 3 teaspoons of salt and a couple of dashes of cayenne. I left all other ingredients the same (doubled). I had to substitute to use what I had on hand, but it turned out delicious. I had no concerns with the amount of broth. We actually prefer brothy soups to cream soups and stews, so it was perfect. The flavors were terrific and we will make this again.

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sumla

Reviewed: Mar. 17, 2012

Delicious. My husband and I both loved this!

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mollyhcarter

Reviewed: Feb. 28, 2012

Pretty good; I added some extra beans, garlic, carrots, and Italian seasoning. It was my first recipe with fennel and I liked it! This recipe could be a little bland if you stick with the exact measurements.

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Reviewer:

LashGal

Cooking Level: Intermediate

Reviewed: Jan. 18, 2012

Made exactly as indicated, with two exceptions: I used a combination of mushroom bouillon and powdered vegan chicken broth.... and I shredded a head of kale that badly needed to be used instead of the spinach. Regarding other reviews that there's too much broth in the original recipe... I strongly disagree. I used the same proportions as directed, and any less broth would have been a stew. As for the comments about it being bland, I will agree. However, salt is subjective. I liked it fine as mild as it was, kidlet said it didn't taste like anything until she added some salt to her bowl. This was a great use of fennel, very healthy and super easy, and pretty perfect for this snow day. I recommend pairing this with a nice hearty/crusty slice of bread (we used some day-old asiago sourdough).

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moxie & mirth

Cooking Level: Intermediate

Reviewed: Jan. 5, 2012

Good soup! It is a little bland as written, but I added some garlic, paprika, and coarse sea salt, which really livened it up.

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Reviewer:

Ana

Reviewed: Sep. 19, 2011

This was really good. I thought it needed a bit of salt, so I added some. I had some left over chicken that I cubed up and tossed in. It was a hit with my family.

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