About This Recipe:
NYC got hit with a huge snow storm this week, which caused my weekly Fresh Direct order to get canceled on Sunday afternoon. The only things in my refrigerator were fennel bulbs from a fennel gratin that I was supposed to make but never got around to, so I came up with this easy vegan fennel soup. This soup is a play on potato leek soup, but instead of potatoes I used cannellini beans as the thickener, and the fennel instead of leeks. For those who don’t like the sweet, anise-y flavor of raw fennel, don’t worry you can barely tell that fennel is the vegetable in here. This dish requires very few ingredients and prep work but is creamy, filling, and delicious.
Enjoy!
Ingredients (4 servings)
-1 small onion, diced
-3 fennel bulbs, cored and diced
-4 garlic cloves, minced
-14 oz cannellini beans
-6 cups vegetable stock
-1 tsp fresh thyme
–Optional: toasted bread
-Olive oil
-Salt and pepper
Instructions (1 hour)
1. In a Dutch oven over medium heat, add in 2 tbls of olive oil and sauté the onions for 5 minutes. Then add in the fennel and cook for 8 minutes to soften and slightly brown. Season with salt and pepper.
2. Stir in the garlic for 1 minute, then add in the beans, vegetable stock, and thyme. Bring the soup to a boil then cover and simmer on low heat for 30 minutes.
3. Use a blender to pureé the mixture until a thick, creamy soup has formed. Serve with toasted bread.
The Corporate Cookbook 