Scroll down to watch the video!
We woke up to snow this morning and I’m giddy.
The kids get to stay home from school, I added eggnog to my coffee, we are putting up the Christmas tree and I’m already concocting what I’ll be making for dinner tonight.
This soup would be perfect.
What I love about soups like this is that they fulfill the need for comfort food without being chock full of butter, cheese, cream, and pasta.
It’s warm, comforting, and nourishing.
Just the way I like it. Enjoy!
Ingredients
- 1 tbsp. extra virgin olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 small or 1 large bulb of fennel thinly sliced
- 1 15 oz. can of crushed tomatoes
- 4 cups of low sodium chicken broth
- 1 15 oz. can cannellini beans white kidney beans
- 5 oz. baby spinach
- Salt and pepper to taste
- Parmesan cheese optional, but delicious for topping
Instructions
- Heat oil in a medium, heavy bottom pot. Once the oil is hot, add onion, garlic and fennel along with a pinch of salt. Saut for 8-10 minutes or until the onion and fennel is beginning to look translucent.
- Add tomatoes, broth, and beans and bring to a boil. Once youve got your boil, reduce the heat and simmer for 20-30 minutes. This will allow the soup to thicken and become nice and hearty.
- Once youre soup has reached the desired consistency, stir in spinach and season with salt and pepper. The spinach will wilt down in a matter of minutes and your soup will de done. Enjoy!
- Makes 6 cups (4- 1.5cup servings)
Nutrition
Calories: 543kcal | Carbohydrates: 86g | Protein: 31g | Fat: 15g | Saturated Fat: 2g | Sodium: 1093mg | Potassium: 952mg | Fiber: 27g | Sugar: 5g | Vitamin A: 13290IU | Vitamin C: 49.8mg | Calcium: 449mg | Iron: 13.9mg
Comments
Jen says
Hey Dani!
Do you make your own egg nog or buy it? Either way, could you share a recipe and/or brand you like?
Dani says
Jen – I haven’t made any yet. I bought a small batch of the real deal from whole foods… Traders Point Creamery is the brand. It’s grass fed, whole milk and insanely delicious. I really want to make my own soon, but haven’t yet.
Maria says
This sounds so good, especially on a cold day like today. I love fennel and have been eating it since I was a child. Pinned!
Patricia says
Hi Dani – I made this soup today and just polished off two bowls of it. I love your style in the kitchen. I’m learning a lot from you so I am really grateful that you are sharing your knowledge. Thanks again (and again and again). Patricia
Michal says
Hi Dani, thank you for this amazing recipe!
I made it last night, followed the exact recipe and it came out wonderful! So easy and delicious. I served it with some coarsely grated Parmesan cheese and a thick slice of whole wheat baguette aside. The whole family loved it!
Taking the leftovers with me to work today for lunch.
I will absolutely make this again.
Cheers to a warm and cozy winter! 🙂
Michelle says
I made this soup and it was FANTASTIC! Until now I have pretty much been a non-cook but after 54 years want to change that. Your recipies are delicious and easy to follow – I am a YouTube groupie!
John says
Dani,
Love this soup. Thank you. Made following changes: 2 cans of cannelli beans, 1 can black soy beans, 1 can low salt tomatoes. More hearty.
I’ve enjoyed your recipes. They taste great and are very healthy. Keep ’em coming.
Jo says
Hi Dani.
I made this soup today and I loved it!! I was wondering if I could change up the recipe sometime and use Leeks instead of Fennel? Would Leeks hold up in the recipe?
Thank you so much for your recipes and all your videos; you explain everything so well and it’s fast and easy!
Have a great day 🙂
Jo
2-2-2014
Dani says
You can probably use leeks but they would be a lot creamier when cooked up – fennel tends to have more structure once cooked, leeks will break down more. Make sense? But in my book it’s all worth a try! I would love to hear how it goes if you make it.
Melanie says
I made this today…just for myself as my family does not share my passion for soup and it was fabulous! I added diced tomatoes, a bit more spinach and a sprinkle of fresh grated pecorino cheese. Thank you for a great recipe!
Tammy says
I made this tonight and it was delicious. I substituted kale for the spinach (what I had in the fridge). Used organic fire roasted tomatoes and added a dash or two of hot sauce. Served with crusty multi-grain baguette. It was fabulous. Will definitely add this recipe to my soup rotation (I love soups). Thank you for the great recipe.
vicky melissas says
i made this with added ingredient of a splash or 2 of pernod with 1 zucchinni diced and a large pinch of chilli flakes. It was mouthwatering on this cold Melbourne day. Thanks for your great recipes.
Jennifer says
Just an FYI: I noticed in the video that you mentioned adding thyme, but it’s not in the recipe itself. 🙂
Hayley says
Hi Dani
Quick question – I am on my own and don’t like spending much time in the kitchen so I would like to be able to cook batches for freezing, is it possible to freeze this soup after cooking? Do you think it would defrost and reheat ok? (I was thinking perhapsit would be better to blend it before freezing?).
Also just wanted to say….I stumbled across your site while looking for YouTube vids on how to cook quinoa properly and I have to compliment you on your clear teaching style, also loving the quick and easy to follow recipes as I have the attention span of a fish! So thank you 🙂
Dani says
I think it would freeze just fine, although I would not add any cheese before freezing. That you can just sprinkle on when you eat it;)
Vikki Morales says
Hi Dani,
I love this recipe and would like to try it. My question for you is can I substitute the chicken broth to veggie instead (I’m vegan) and will the soup still thicken up? Thanks!
Dani says
yes! 100% it would totally work.
Sherry says
Super recipe.. Came out great..
Thanks dani..
🙂
Dani says
🙂
Tony Bauer says
Tried this recipe and it was excellent. Have seen the Cold Beet and Fennel Soup. There was a third one that I can’t find anymore that I tried and it also was excellent. Unfortunately I didn’t save it. Didn’t anticipate having a problem finding it again. I would appreciate it if you could send a link for the video. I will save it this time! Thank you.
Dani says
Hi Tony! Here is the link for the soup: https://cleananddelicious.com/beet_and_fennel_soup/
Sandy says
Dani, I made this for the first time on Friday. It was the most delicious soup I have ever made. My husband (who hates soups) gobbled down a huge bowl of it. Yum Yum Yum!
Dani says
Wow! What a compliment. I’m so glad you all enjoyed it. xo
Sandy Frazer says
Had to make it again Dani. Even though it’s summer over here in Australia, I love this soup!
Dani says
yay!! happy you’r enjoying this Sandy!
Patty W. says
Just made this soup with a few small additions and it is delish! I added two cans of beans to make it a little heartier, also added 2 or three Tbsps of Coconut sugar, also added 1 tsp of
“Better than Bullion Chicken flavor”. Garnished with shedded Asiago cheese and salt and pepper to taste. Lovely flavor, seems like a good base for Minestrone soup or other variations.
Will definitely make this soup frequently in the future. Thanks so much and I’m really enjoying making more and more of your recipes, so tasty! I’m telling my family and friends about your
great web site.
Dani says
That sounds great Patty!! Love to see how you made it your own. Cheers 🙂
Kelly MacKay says
This is my go to recipe. it is so good, Thanks for sharing this.
Dani says
So glad that you are enjoying this soup Kelly! Thanks for taking the time to give it a rating.
Jennifer says
Perfection. Hearty and healthy. Simplicity at its best. Thank you for a lovely recipe.
Dani Spies says
I’m so glad you enjoyed this recipe, Jennifer! Thanks for taking the time to let me know.