Fennel Soup with Pasta & White Beans
This chunky fennel soup is so satisfying and easy to make! Jam-packed with veggies, pasta, and beans in a savory white wine broth, it's comforting and absolutely delicious. Perfect for a weeknight dinner!
Servings: 6
Calories: 249kcal
Ingredients
- 1 cup small dried pasta shells
- 2 tablespoons olive oil
- 2 medium fennel bulbs, diced
- 2 medium carrots, diced
- 4 garlic cloves, minced
- ¾ cup dry white wine
- 6 cups vegetable broth
- 1 (14 ounce or 400 gram) can cannellini beans, drained and rinsed
- Pinch red pepper flakes, or to taste
- 1 tablespoon lemon juice
- ½ cup chopped fresh basil
- Salt & black pepper, to taste
Instructions
- Bring a medium pot of salted water to a boil. Add the pasta shells and cook them according to the package directions. Drain them into a colander when done.
- While the pasta cooks, coat the bottom of a large pot with the oil and place it over medium heat.
- When the oil is hot, add the fennel and carrots. Sweat the veggies, stirring frequently, until they begin to soften up after about 10 minutes.
- Stir in the garlic and cook it with the veggies until very fragrant, about 1 minute.
- Stir in the wine. Raise the heat and bring it to a simmer. Let it cook for about 4 minutes, until reduced by about half.
- Stir in the broth, beans, and red pepper flakes.
- Bring the broth to a boil, lower the heat and let the soup simmer for about 20 minutes, until the carrots and fennel are tender.
- Remove the pot from heat and stir in the pasta, along with lemon juice, basil, salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 249kcal | Carbohydrates: 34.5g | Protein: 7.9g | Fat: 5.2g | Saturated Fat: 0.7g | Sodium: 806mg | Potassium: 643mg | Fiber: 7.1g | Sugar: 5.7g | Calcium: 105mg | Iron: 3mg