Butter Bean, Fennel Seed, and Vegetable Soup Recipe
29. Sep, 2008 
8 Comments
I needed soup again and so I hit the grocery store for some quick stock and protein and pulled together this great soup. I made enough for two portions in the freezer, one dinner and one lunch and it all took less then 30 minutes.
Soup is so great when you are trying to eat healthy. It gives you that great comfort food feeling without a cream based pasta or a risotto. Plus you can really cram in the vegetables.
It also gave me an excuse to make faro which I have never cooked before. It was great in this soup, very similar to a barley and much easier to cook then rice because you cook it like pasta (boil in salted water for 20 minutes).
Butter Bean, Fennel Seed, and Vegetable Soup
(serves 4)
2T olive oil
1t fennel seeds, crushed
1 small dried red chile
1 large carrot, cut into bite size pieces
1 stalk celery, cut into bite size pieces
1 small or 1/2 large zucchini, cut into bite size pieces
1 small potato, washed and small dice
salt and pepper
1/2 green pepper, cut into bite size pieces
1 large can of tomatoes
1C chicken or vegetable stock
1/2C cooked faro (or rice or barley)
1 small can of butter beans, drained and rinsed
2 handfuls of spinach
In a large soup pot heat oil to medium heat and add fennel and chile, stir until fragrant then add celery, carrot, and zucchini and a pinch of salt. Saute for 5 minute then add potatoes and peppers for a minute or two more.
Add tomatoes and liquid and break up gently. Add chicken stock and bring mixture to a gentle simmer, cook until potatoes are soft then stir in beans, spinach, and faro. Taste and correct for seasoning and serve.
Similar Recipes:
Curried Red Lentil Soup with Winter Vegetables
Minestrone di Romagna
Creamy Vegetable Soup with Summer Herbs
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I love soups. This looks delicious.
Wouldn’t mind to have a cup from that as i just went out and came home and it is cold here
I love soup – now only if it would cool off so I don’t roast to death when I eat it!!
Oooh, you throw in the ingredients that give a dish a real twist…diggin’ the fennel action here.
Yum! I am getting so excited to start cooking soup. It’s still hot here, but I don’t care, I’m getting started probably with your recipe! Looks tasty!
This soup looks fantastic. I love all of the veggies and it looks easy too! My kind of soup!
I am glad it is getting colder so I can enjoy soups like this one more often. This looks comforting and delicious!
The soup looks great. I’ll try it with chickpeas since that’s what I have at the moment.
Happy Cook – Thanks! I wish I still had some around.
Deborah – I am not sure you get my sympathy for your heat
Peter – thanks I am really into fennel right now.
Jenny – I am so with you, sometimes you just need soup.
Maria – The veggies are so important, who needs a salad?
Bridgett – Stews and soups are probably the top reason I love fall.
Jude – It would be great with chickpeas, they are my favorite I have to resist the urge to use them for everything!