Creamy Vegan Tuscan White Bean Soup With Fennel
This tuscan white bean soup recipe is an easy, hearty soup made with beans, herbs, and vegetables. Vegan, vegetarian and gluten-free.
Servings: 4 people
Calories: 212kcal
Ingredients
- 2 tablespoons extra virgin olive oil + extra for finishing
- 1 shallot sliced
- 3 garlic cloves minced
- 2 carrots diced
- 1 fennel bulb chopped, white and light green parts only, reserve fronds for garnish
- 2 cups cooked cannellini beans if using canned, rinse and drain
- 3 cups vegetable broth
- 1 sprig rosemary
- 1 bay leaf
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- chopped fennel fronds, for garnish the green feathery leaves at top of fennel bulb
Instructions
- Heat the olive oil in a large pot over medium heat. Sauté the shallot, garlic, carrots, and fennel for 5 minutes, or until softened and fragrant.
- Add the beans, broth, rosemary, and bay leaf. Bring to a boil, then reduce to a simmer and simmer for 25 minutes.
- Remove the rosemary and bay leaf, then partially mash some of the beans with a spatula or potato masher for creaminess.
- Stir in the salt and pepper, then finish with a drizzle of olive oil. Garnish with chopped fennel fronds.
- Serve and enjoy!
Video
Notes
Storage and Reheating
Store any leftover Tuscan soup in an airtight container, then keep it in the refrigerator for up to 3 days. You can also create a bigger batch and store servings in freezer-safe containers for up to 2 months. This makes it excellent for meal prep when you want ready-to-heat lunches.
You can reheat the soup on the stove or in the microwave. Stir frequently to prevent burning and ensure even heat.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 30g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1634mg | Potassium: 780mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5553IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 3mg
