Leek, fennel and white bean soup
Deliciously chunky, this leek, fennel and white bean soup is packed full of flavour and goodness. It freezes well and is suitable for vegetarians and vegans.
Ingredients · Servings 4
- 1 tablespoon olive oil
- 2 leeks (chopped)
- 2 fennel (chopped)
- 2 cloves garlic (finely chopped)
- 480 g cannellini beans (two standard tins) (drained and rinsed.)
- 1 litre h hot vegetable stock
- handful flat leaf parsley (finely chopped)
- 1 lemon (juiced)
- salt and pepper (to taste)
Method · 40 min
- Heat a tablespoon of olive oil in a large saucepan.
- Add the chopped leeks and fennel and stir well. Reduce the heat to low and cover the pan with a lid.
- Cook for 10-15 minutes, stirring occasionally, until the vegetables are soft.
- Remove the lid and add the chopped garlic. Stir well and cook for a few more minutes.
- Once the garlic has softened slightly add the drained beans, and the hot vegetable stock. Bring to the boil then reduce the heat and allow to simmer for 10 minutes.
- Stir through the chopped parsley and lemon juice and season to taste with salt and pepper.
Fennel is one of those vegetables that divides opinion.
With a mild aniseed taste, it's not for everyone. But I think it's rather lovely and I've used it in a fair few recipes over the years.
It's very versatile and can be eaten raw in a salad, cooked into a soup or roasted and served as a side or with pasta.
