Cannellini Bean and Fennel Soup has a thick, rich-flavored broth that comes mostly from the cooking liquid of the beans. But what really makes the soup sing is the fennel flavor — silky sweet from the bulbs, aromatic and herbaceous from the chopped fronds.  I love the flavor of fennel!  Fennel—both the fresh bulbs and the dried seeds—is under-appreciated for the savory-sweet, subtle anise flavor it adds. Paired with cannellini beans to form the base of this hearty, speedy soup, fennel adds another layer of flavor to the mild tasting beans.

The soup is packed with beans, and they’re so good for you! All that cholesterol-lowering fiber. Cannellini beans are the largest of the “white bean” group and because of their traditional kidney shape, they can also be referred to as “White Kidney Beans.” I like the size and texture of cannellini beans.  They are usually “meatier” than Navy or Great Northern beans and are typically used in Italian dishes. Using canned beans is an easy way to make a rich, thick, and creamy soup without a drop of cream. 

I like to add some Italian sausage to the soup.  Since Italian sausage is made with fennel seed, it is very complementary to the soup.  The soup is quite tasty on its own, so although the sausage is additive, it is definitely optional.  A drizzle of robust extra virgin olive oil, and some herbaceous fennel fronds, are the perfect finish to this really delicious soup!