Lemon-Garlic White Bean, Kale and Fennel Soup
Oct 18, 2025 04:55 AM
A quick to pull-together cozy meal with rich flavor. This hearty and delicious White Bean Fennel Soup Recipe is so satisfying on its own with a thick slice of crusty Multigrain Sourdough Bread or top with Sourdough Croutons to make a cozy meal. This recipe is vegetarian, vegan and gluten free.
There’s so much to love about this vegetarian and vegan fennel soup recipe. Rich and complex flavor comes from the simplest ingredients! Here’s why you’ll enjoy this recipe:
Simple to Make – a one pot meal with just eight basic ingredients.
Fresh Ingredients – a soup to feel good about eating.
Cook and Prep Time – this recipe can be on the table in just under 30 minutes.
For those on the fence about soup with fennel, this is a recipe I recommend starting with. Cooking truly transforms the flavor of fennel into a rich, sweet, and complex-tasting vegetable.
You’ll enjoy this flavorful white bean fennel soup if you love hearty and plant forward homemade soup recipes.
Ingredients:
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup (100 grams) Yellow Onion diced, about one medium
- 1 cup (135 grams) Fennel Bulb fronds trimmed and reserved
- 3 teaspoons Garlic minced, about 4-5 medium cloves
- 1/2 pound (215 grams) Bunch Lacinato or Dinosaur Kale stems removed, and chopped into bite size pieces (about 1 big bunch)
- 2 cups (15 ounces / 425 grams) Cannellini Beans (aka white kidney beans) cooked, or one can, rinsed and drained
- 4 cups (875 grams) Vegetable Broth, I use low sodium
- 1 cup (237 grams) Water adjust up if a souper soup is desired
- 2 Lemons
- Sea Salt and Fresh Ground Pepper to taste
Total Time:
30 minutes
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