Golden Fennel, Cannellini Bean and Saffron Soup with Lemon Croutons
An original, comforting soup where fennel is gently caramelized for sweetness, cannellini beans create a silky body, and saffron adds an elegant aroma. It is finished with golden lemon croutons for a crisp contrast.
Ingredients
- 500 g fennel bulbs (without stalks duros, sliced finas)
- 180 g yellow onion (chopped)
- 15 g garlic (chopped)
- 45 ml olive oil (divided)
- 480 g cooked cannellini beans (escurridas and enjuagadas)
- 180 g potato (pelada and diced small)
- 900 ml vegetable broth (low sodium if possible)
- 240 ml water (for ajustar textura)
- 0.25 g saffron (hebras)
- 1 unit bay leaf (whole)
- 4 g lemon zest (divided)
- 30 ml lemon juice (freshly squeezed)
- 120 g rustic bread (diced small)
- 12 g fresh parsley (chopped)
- 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 200°C / 400°F. On a baking tray, toss the rustic bread cubes with 1 tablespoon olive oil, half of the lemon zest, and a pinch of salt. Bake for 8 to 10 minutes, stirring once, until golden and crisp.
- 2
Meanwhile, heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the onion and fennel with 1/2 teaspoon salt and cook for 10 to 12 minutes, stirring occasionally, until tender and lightly golden.
- 3
Add the garlic and cook for 1 more minute until fragrant, without letting it burn.
- 4
Stir in the potato, cannellini beans, vegetable broth, water, saffron, and bay leaf. Bring to a boil, reduce the heat, and simmer gently for 18 to 20 minutes, until the potato is very tender.
- 5
Remove the bay leaf. Blend the soup with an immersion blender until creamy but still slightly rustic. If you want a thinner soup, add a little more hot water.
- 6
Add the lemon juice, black pepper, the remaining lemon zest, and adjust the salt to taste. Cook for 1 more minute over low heat to bring the flavors together.
- 7
Serve the soup hot and finish each bowl with the lemon croutons and chopped fresh parsley on top.
Chef tips
For deeper flavor, let the fennel develop a light golden color before adding the garlic. If you prefer an extra silky texture, pass the blended soup through a fine sieve.
Substitutions
You can substitute the cannellini beans with cooked white beans. Parsley can be replaced with fresh dill. For a gluten-free version, use gluten-free bread for the croutons.
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 imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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