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.

5 from 1 vote

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Course: Al La Carte, Appetizer, brunch, Lunch

Cuisine: American, Healthy, Soups

Keyword: Best Vegetable Soup, Best White Bean Soup, Cannellini, Cannellini Bean Soup, Carrot Soup, Fennel soup, Is dandelions greens healthy, Vegan Soup, Vegetarian Soup Recipe, What is fennel

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: People

Calories: 284kcal

Author: Yasmin Jackson

Equipment

1 4 - 5 quart stock pot
1 Immersion blender
1 Vitamin Blender (this is optional and use if you don't have an immersion blender)
assorted size prep bowls
ladle and pot spoon https://amzn.to/3geYTxN

Ingredients

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.

Get Recipe Ingredients

Instructions

In a 4 to 5 quart stock pot, add the olive oil and ghee. Use medium heat.
1 tablespoon extra virgin olive oil, 1 tablespoon ghee
Add the onions. Cook 2 to 3 minutes until fragrant and translucent.
1 small yellow onion
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.
2 teaspoons fresh rosemary, 2 teaspoons fresh thyme leaves, 3/4 teaspoon fennel seeds, 1/2 teaspoon red pepper flakes, 2 tablespoons fresh garlic, 1 teaspoon salt and (optional fresh ground black pepper to taste)
Add one batch of the sliced fennel and one batch of the diced carrots. Mix and cook 1 to 2 minutes.
1 fennel bulb, 2 small carrots
Add the Cannellini beans and vegetable broth. Cover and bring to a boil. Use high heat.
2 cans Cannellini beans, 1 1/2 to 2 quarts vegetable stock
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.
1 fennel bulb, 2 small carrots, 1 bunch Dandelion greens, 1 teaspoon salt and (optional fresh ground black pepper to taste)
Turn off the stove and serve hot. Enjoy. Happy Cooking!

Video

Notes

Video Tutorial is available for White Bean Veggie Soup.

Nutritional Facts are suggested and will vary depending on the actual serving size.

Nutrition