This is one of the best Cannellini Beans vegetarian and vegan friendly soup. Cannellini beans gives it a very creamy texture without adding cream. The use of fresh fennel adds a slight sweet but mild flavor and when used in conjunction with carrots in this recipe it truly adds a delightful flavor. Fennel seeds were added to complement and brighten the fresh fennel taste. I also added red pepper flakes and it really helped to balance out the flavor profile. An additional plus in the recipe is the use of homemade Portobello Mushroom Vegetable stock but you can use store bought if you prefer. Dandelion greens were added to the soup and it really worked well, plus it’s super nutritious. Dandelion has an abundance of nutrients and vitamins.
In the first iteration of this soup, I left the beans whole – it was not pureed. I’ve since made several changes. First the beans were cooked with onions, fennel seeds and red pepper flakes with some of the fennel and carrots. Next up, I pureed the mixture after cooking it to develop flavor. To finish it up, more fresh fennel, carrots and the dandelion greens were added and cooked until softened. This gave the soup additional texture. It worked perfectly.
I hope you will try this recipe and enjoy it as much as we do. Happy Cooking.
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White Beans Veggie Soup
This is an amazing and tasty soup that is vegetarian and vegan friendly. It's so delicious and healthy while being loaded with nutrition. It's creamy without added cream. Bright green dandelion greens plus some additional carrots and fennel were added to give the soup a slight crunchy texture.
- 1 tablespoon extra virgin olive oil
- 1 tablespoon ghee
- 1 small yellow onion peeled and finely diced
- 1 fennel bulb sliced thinly and divided into 2 batches
- 2 small carrots peeled and diced small and divided into 2 batches
- 2 teaspoons fresh rosemary discard the hard stems
- 2 teaspoons fresh thyme leaves
- 3/4 teaspoon fennel seeds
- 1/2 teaspoon red pepper flakes (Optional)
- 2 tablespoons fresh garlic roughly chopped
- 1 teaspoon salt and (optional fresh ground black pepper to taste)
- 2 cans Cannellini beans about 32 ounces total beans. Rinsed thoroughly.
- 1 1/2 to 2 quarts vegetable stock I use homemade stock.
- 1 bunch Dandelion greens washed thoroughly and chopped.
In a 4 to 5 quart stock pot, add the olive oil and ghee. Use medium heat.
Add the onions. Cook 2 to 3 minutes until fragrant and translucent.
Add in the fresh rosemary, thyme, fennel seeds, red pepper flakes and garlic. Season with a pinch of salt and fresh ground black pepper. Mix and cook 30 to 60 seconds.
Add one batch of the sliced fennel and one batch of the diced carrots. Mix and cook 1 to 2 minutes.
Add the Cannellini beans and vegetable broth. Cover and bring to a boil. Use high heat.
Taste for seasoning. And add desired amount of salt (I typically use a total of 1 teaspoons in the recipe). Reduce heat and simmer using low heat for 20 to 30 minutes.
Turn off the heat and use an immersion blender to puree. Some lumps are okay. Alternatively you can use a blender to puree for an even smoother texture – be sure to do it in batches in the blender. Be careful since the soup is hot.
Add in the reserved fennel and carrots. Add in the chopped dandelion greens. Season with a pinch of salt. Turn on the heat to medium and cook until veggies are soft but not mushy and the dandelions are bright green. About 8 to 10 minutes.
Turn off the stove and serve hot. Enjoy. Happy Cooking!
Video Tutorial is available for White Bean Veggie Soup.
Nutritional Facts are suggested and will vary depending on the actual serving size.
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