Creamy fennel and bean soup from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 327) by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cleo_vimqze on March 18, 2026

    Delicious and easy

  • rhb on September 03, 2023

    Mild in flavor but really delicious. I used Rancho Gordo Mayocoba beans (one pound plus the cooking liquid). Even when we ran out of the bacon bits for leftovers, it was still delicious. The lemon juice is not optional for us. We added butter-garlic toasted croutons to make it even better. We forgot the chives. I see that someone used pancetta instead of bacon...for me, that substitution would change the flavor too much. I like pancetta but I am pretty sure that I would not like it in this soup. I will make this again and will try 4 cups of broth if I use the bean cooking liquid if we want a thicker soup.

  • jenburkholder on August 28, 2022

    I made this using 3 cans cannellini, one of which I held back to add as whole beans. Used a little less chicken stock as I like thick soup. Used a little less bacon. No chives available so garnished with chopped scallions. Quite tasty, great leftover. Definitely needs the little squeeze of lemon at the end.

  • Bwolfe2 on December 12, 2020

    Usually when I make a pot of soup there are 1-2 12oz jars remaining to pop in the freezer for later... once I tire of it. I never tired of this. I could have licked the pot! I made as described except I used Rancho Gordo dried beans that I rehydrated.

  • clkandel on September 14, 2020

    This soup is delicious. I used dried beans and made it in the Instant Pot. Sauteed veg, added 1 pound of great northern beans and 6 cups of broth. Cooked on high 40 minutes, natural release. Scooped out some of the solids and pureed the rest. Added the solids back in.

  • Nkrieda78 on February 10, 2020

    I used Rancho Gordo Marcella beans in lieu of canned, didn’t have rosemary, so I subbed an Herbs de Provence blend from Penzy’s and used a smoked cherrywood bacon and was very happy with the recipe. I did want more texture so I added croutons and am happy with that choice.

  • Lepa on June 01, 2019

    This was not good at all. It sounded great but the flavors didn't work well together at all. I used pancetta instead of bacon but otherwise followed the recipe. I can't imagine that simple substitution is responsible for the off flavor but want to disclose it for the sake of transparency. We ate a bit and threw the rest away. Even my husband, who hates to waste food, couldn't face eating it for leftovers. So disappointing.

  • julesamomof2 on March 31, 2019

    This was good, but required some adjustments. After making this I realize I need measurements in my recipes. 2 medium onions, 1 fennel bulb… just not specific enough for me. I've tried this before and ended up with soups that had too much of a bite to onion, so this time I held back and ended up with a very thin soup. Fixable, but annoying.

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