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!
- 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
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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.
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While the pasta cooks, coat the bottom of a large pot with the oil and place it over medium heat.
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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.
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Stir in the garlic and cook it with the veggies until very fragrant, about 1 minute.
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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.
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Stir in the broth, beans, and red pepper flakes.
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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.
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Remove the pot from heat and stir in the pasta, along with lemon juice, basil, salt and pepper to taste.
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Ladle into bowls and serve.