Recipes: Lemony White Bean & Fennel Soup


1 ½ cups dried white beans, soaked for 12-14 hours (3 cups soaked)
2 tablespoons olive oil + 1 tbsp
1 large fennel bulb, ends trimmed, quartered & sliced thinly
¼ cup leek, ends trimmed, quartered & sliced thinly
¼ cup lemon rind slivers, (1 lemon, peeled and cut into thin strips)
2-4 large cloves garlic, minced or grated
½ teaspoon sea salt
¼ tsp fresh cracked black pepper
5 cups water
1 large zucchini, ends trimmed, halved lengthwise and cut into thin half moons
½ cup parsley, stems removed and roughly chopped 

In a large bowl, add the dried beans and cover with water to soak overnight. The next day, drain and rinse the beans. Set aside.

In a large pot, add 2 tbsp olive oil and heat on medium heat. Add the fennel and leek. Sauté for 2-3 minutes until tender. Reduce heat to low, add the garlic and lemon slivers. Sprinkle with a pinch of salt and continue to cook for another 2-3 minutes. Next, stir in the white beans, black pepper and remaining salt, then pour in 5 cups of hot water. Cover with a lid and increase heat to medium-high to bring to a boil. Cook for 30-35 minutes until beans are tender. Add the zucchini and cook for another 10 minutes. Once done, remove from heat and stir in the freshly chopped parsley. Taste and adjust seasonings as desired. Before serving, pour the extra tablespoon of olive oil on top of the finished soup. Serve hot. 

Note: If you have an InstantPot or pressure cooker, combine all ingredients, except the zucchini and parsley, and cook for a regular soup cycle (about 20 minutes). Remove the lid when safe to do so and stir in the zucchini and parsley while hot. Allow to sit for 10-15 minutes to lightly cook these veggies before serving. 

Prep: 10 minutes + soak time
Cook: 45-50 minutes
Yield: 4 servings

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