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Creamy White Bean Soup with Spinach and Fennel Recipe

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4.2 from 45 reviews

This Creamy White Bean Soup with Spinach is a comforting and nutrient-rich dish perfect for a wholesome lunch or dinner. Featuring tender fennel and shallots sautéed to release their flavors, hearty potatoes, smooth cannellini beans, and fresh broccoli and spinach, this soup balances creaminess and freshness. Made with vegetable broth and optionally enriched with a splash of heavy cream, the soup is garnished with crunchy hemp seeds and fennel fronds for a delightful finish.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Aromatics

  • 1 tbsp olive oil
  • 1 large fennel bulb, diced (save some fronds for garnish)
  • 2 shallots, diced
  • 3 cloves garlic, minced
  • 1 medium russet potato, peeled and diced into 1/2-inch cubes
  • 2 cups broccoli florets, chopped into small pieces
  • 5 ounces fresh spinach

Beans and Broth

  • 1 15-ounce can cannellini or other white beans (drained and rinsed)
  • 5 cups low-sodium vegetable broth

Seasonings

  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper

Optional

  • 1/4 cup heavy cream (omit to keep this vegan or dairy free)
  • 2 tablespoons hemp seeds

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced fennel and shallots and cook until softened, about 5-7 minutes. Then add the minced garlic and cook for an additional minute until fragrant, building a flavorful base for the soup.
  2. Simmer Soup Base: Add the diced potato, white beans, vegetable broth, kosher salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes, or until the potatoes are tender and easy to pierce with a fork, allowing the flavors to meld together.
  3. Partially Puree Soup: Using an immersion blender, pulse about 6-8 times to puree roughly half of the soup for a creamy texture with some chunky bits remaining. Alternatively, transfer half the soup to a blender, puree until smooth, and then stir it back into the rest of the soup.
  4. Cook Greens and Finish Soup: Stir in the chopped broccoli florets and cook for 3-5 minutes until the broccoli softens. Add the fresh spinach and stir until completely wilted. Adjust seasoning with additional salt and pepper if needed. If using, stir in the heavy cream to add richness and a silky mouthfeel.
  5. Serve and Garnish: Ladle the soup into serving bowls. Top each portion with a generous sprinkle of hemp seeds and a few chopped fennel fronds for added crunch and an aromatic garnish.

Notes

  • For a vegan or dairy-free version, omit the heavy cream or substitute with coconut cream or cashew cream.
  • If you do not have an immersion blender, a regular blender works well to puree the soup in batches.
  • Save some fennel fronds to add a fresh, herbal note as a garnish.
  • This soup stores well in the refrigerator for up to 3 days and reheats gently on the stovetop.
  • Adjust the consistency with additional broth or water if it becomes too thick after cooling.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/creamy-white-bean-soup-with-spinach-and-fennel-recipe/