Entrée: United States – Fennel, White Bean, and Lemon Soup with Rosemary-Mint Herb Garnish

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 22 min

Total 37 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 tbsp (30 ml) olive oil, plus more for finishing
1 large fennel bulb, cored and thinly sliced (fronds reserved)
1 large leek, white and light green parts only, thinly sliced and rinsed
2 garlic cloves, thinly sliced
1 / 4 tsp (1.25 ml) red pepper flakes (optional)
1 / 2 cup (120 ml) dry white wine (optional)
4 cups (960 ml) low-sodium chicken or vegetable stock
1 bay leaf
1 small Yukon Gold potato, peeled and diced
1 (15 oz (425 g)) can cannellini beans, drained and rinsed
1 strip lemon zest (about 2 inches (5.08 cm))
1 tbsp (15 ml) fresh lemon juice, plus more to taste
Kosher salt and freshly ground black pepper, to taste
1 tbsp (15 ml) chopped fennel fronds (optional)
1 tbsp (15 ml) finely chopped fresh rosemary
2 tbsp (30 ml) chopped fresh mint
2 tbsp (30 ml) chopped fresh parsley
Zest of 1 lemon
2 tsp (10 ml) extra-virgin olive oil
Pinch of flaky salt

Show original ingredient measurements

2 tbsp (30 ml) olive oil, plus more for finishing
1 large fennel bulb, cored and thinly sliced (fronds reserved)
1 large leek, white and light green parts only, thinly sliced and rinsed
2 garlic cloves, thinly sliced
1 / 4 tsp red pepper flakes (optional)
1 / 2 cup (120 ml) dry white wine (optional)
4 cups (960 ml) low-sodium chicken or vegetable stock
1 bay leaf
1 small Yukon Gold potato, peeled and diced
1 (15 oz / 425 g) can cannellini beans, drained and rinsed
1 strip lemon zest (about 2 inches)
1 tbsp fresh lemon juice, plus more to taste
Kosher salt and freshly ground black pepper, to taste
1 tbsp chopped fennel fronds (optional)
1 tbsp finely chopped fresh rosemary
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
Zest of 1 lemon
2 tsp extra-virgin olive oil
Pinch of flaky salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the rosemary-mint gremolata: In a small bowl, combine rosemary, mint, parsley, lemon zest, olive oil, and a pinch of flaky salt. Set aside.
Sauté aromatics: Heat olive oil in a soup pot over medium heat. Add fennel and leek with a pinch of salt and cook, stirring, until softened and lightly golden, 8–10 minutes. Stir in garlic and red pepper flakes; cook 30 seconds.
Deglaze: Add white wine (if using) and simmer until nearly evaporated, about 2 minutes.
Simmer: Add stock, bay leaf, lemon zest strip, and diced potato. Bring to a gentle simmer and cook until the potato and fennel are tender, 12–15 minutes.
Add beans: Stir in cannellini beans and simmer 5 minutes to warm through. Remove and discard bay leaf and lemon zest strip.
Thicken: Transfer about 2 cups (480 ml) of the soup to a blender, blend until creamy, and return to the pot (or pulse an immersion blender a few times) to create body while keeping texture.
Finish: Stir in lemon juice and fennel fronds (if using). Season with salt and black pepper to taste; add another squeeze of lemon if desired.
Serve: Ladle into warm bowls. Spoon a little rosemary-mint gremolata over each serving and finish with a light drizzle of olive oil and freshly ground black pepper.

Make the rosemary-mint gremolata: In a small bowl, combine rosemary, mint, parsley, lemon zest, olive oil, and a pinch of flaky salt. Set aside.
Sauté aromatics: Heat olive oil in a soup pot over medium heat. Add fennel and leek with a pinch of salt and cook, stirring, until softened and lightly golden, 8–10 minutes. Stir in garlic and red pepper flakes; cook 30 seconds.
Deglaze: Add white wine (if using) and simmer until nearly evaporated, about 2 minutes.
Simmer: Add stock, bay leaf, lemon zest strip, and diced potato. Bring to a gentle simmer and cook until the potato and fennel are tender, 12–15 minutes.
Add beans: Stir in cannellini beans and simmer 5 minutes to warm through. Remove and discard bay leaf and lemon zest strip.
Thicken: Transfer about 2 cups of the soup to a blender, blend until creamy, and return to the pot (or pulse an immersion blender a few times) to create body while keeping texture.
Finish: Stir in lemon juice and fennel fronds (if using). Season with salt and black pepper to taste; add another squeeze of lemon if desired.
Serve: Ladle into warm bowls. Spoon a little rosemary-mint gremolata over each serving and finish with a light drizzle of olive oil and freshly ground black pepper.