Skip to main content

Natural Awakenings Bucks and Montgomery Counties PA

White Bean, Tomato & Fennel Soup

Jan 27, 2014 08:03AM

YIELDS: 8 servings

  • 1 fennel bulb
  • 1 medium shallot, finely chopped
  • 18 garlic cloves, peeled
  • 1 qt. vegetable stock
  • 1 bouquet garni with marjoram
  • 2 cups drained, seeded, chopped canned tomatoes
  • 1 cup great northern beans, soaked, drained and cooked until tender
  • ¼ cup finely chopped parsley
  • Salt and pepper, to taste

Remove fennel fronds and chop coarsely; set aside. Chop fennel into ¼-inch pieces. Combine fennel, shallot, garlic, broth and bouquet garnish in 4-quart pot. Simmer for 15 minutes until vegetables soften, then add tomatoes. Simmer for 10 minutes more. Stir in beans and their cooking liquid as well as parsley and fennel fronds.

Recipe submitted by Hearth, January 2014

Find more Recipes

Upcoming Events Near You
Sign Up For Our Free Digital Issue!
COVID-19 Guidelines From the CDC
Read Our Digital Issue!


Cool Solution
2020 Editorial Calendar


Pick Up Your Copy Today