Herbed White Bean Soup

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Tori Farbisz 1

"Creamy, rich, hearty, and healthy. A perfect mid fall meal when things are cooling of but you still have some fresh herbs."
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0 4 servings
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Original recipe yields 4 servings



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  1. In a stock pot over medium-high heat saute the onions in the olive oil for 5 to 7 minutes.
  2. Add salt, pepper, and fennel seed; saute for 1 minute.
  3. Add the broth, beans, herbs, and bay leaf, bring to a boil, then lower the heat and simmer uncovered for 5 minutes.
  4. Remove the bay leaf.
  5. Add roasted garlic and puree in batches in a blender or food processor.
  6. Return to the pot and add lemon juice.
  7. Serve garnished with fresh fennel leaves if you have some, and/or some peeled carrot and/or parsley.