Roasted Zucchini, Fennel and White Bean Soup with Lemon and Sesame Crunch
An original, comforting soup featuring roasted zucchini and fennel for sweetness and depth, white beans for a silky texture, and a sesame-bread crunch that adds contrast to every spoonful.
Ingredients
- 500 g zucchini (cut en medias lunas gruesas)
- 300 g fennel bulb (without stalks duros, thinly sliced)
- 150 g yellow onion (en cuartos)
- 4 cloves garlic (2 for roasting and 2 chopped)
- 400 g cooked white beans (escurridas and enjuagadas)
- 900 ml vegetable broth (low sodium if possible)
- 45 ml olive oil (divided)
- 60 g rustic bread (en cubitos small)
- 18 g sesame seeds (for the crocante)
- 1 unit lemon (zest fina and 30 ml/2 tbsp of juice)
- 4 g fresh thyme (solo leaves, more extra for servir optional)
- 2 g sweet paprika (for the crocante)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the zucchini, fennel, onion, and 2 garlic cloves on a large sheet pan. Toss with 30 ml (2 tbsp) olive oil, half of the salt, and the black pepper. Roast for 25 minutes, stirring halfway through, until the vegetables are tender and browned at the edges.
- 2
While the vegetables roast, make the crunch. In a medium skillet over medium heat, warm 15 ml (1 tbsp) olive oil. Add the diced rustic bread, sesame seeds, sweet paprika, and a pinch of salt. Cook for 4 to 6 minutes, stirring, until the bread is golden and the sesame is toasted. Set aside.
- 3
Transfer the roasted vegetables to a large pot. Squeeze the roasted garlic cloves out of their skins into the pot, then add the 2 minced garlic cloves as well. Add the cooked white beans, vegetable broth, thyme leaves, and lemon zest.
- 4
Bring the pot to a gentle boil over medium-high heat, then reduce to medium-low and cook for 10 minutes so the flavors meld. Add the lemon juice and taste for salt.
- 5
Blend the soup with an immersion blender until smooth and creamy. If it feels too thick, add a little more broth or hot water and blend again.
- 6
Serve the soup hot in bowls and finish with the sesame-bread crunch on top. Garnish with a little extra fresh thyme if desired.
Chef tips
For deeper flavor, let some fennel and onion pieces caramelize well on the tray. If you prefer a more rustic texture, blend only partially and leave a few bean pieces intact.
Substitutions
You can substitute the white beans with cannellini or navy beans. Thyme can be replaced with fresh oregano. For a gluten-free version, use gluten-free bread in the crunch.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
