Ingredients for French White Bean Soup
- Olive Oil
- 1 medium onion, chopped
- 1/2 cup fennel bulb, chopped
- Carrot
- Salt And Pepper
- Low Sodium Tomatoes
- Low Sodium Chicken Broth
- Dried Basil
- Fennel Seed
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- Garlic Clove
- Fresh Basil
- 1/4 cup fresh parsley leaves, packed (for pesto)
- Parmesan Cheese
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How to Make French White Bean Soup
- Heat 2 tablespoons olive oil in a large saucepan over medium heat.
- Add 1 medium onion, chopped; 1/2 cup fennel bulb, chopped; and 1 cup carrots, chopped. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Sauté for 5 minutes, until softened.
- Stir in 1 (28-ounce) can crushed tomatoes, 4 cups vegetable or chicken stock, 1/4 cup fresh basil leaves, and 1 teaspoon fennel seeds. Bring to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes.
- Add 2 (15-ounce) cans cannellini beans, rinsed and drained. Simmer for 3 minutes, or until heated through.
- **(Optional Pesto):** While the soup simmers, prepare the pesto. Combine 2 cloves garlic, minced; 1/4 cup fresh basil leaves, packed; 1/4 cup fresh parsley leaves, packed; 1/2 cup grated Parmesan cheese; and 1/4 cup olive oil in a small bowl. Mash with a fork until a paste forms.
- Ladle the soup into bowls and top with a dollop of pesto, if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
24g
Fat
6g
Carbs
9g
