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

  • chives
  • fennel
  • fennel seeds
  • rosemary
  • garlic
  • bacon
  • chicken broth
  • yellow onions
  • canned cannellini beans

Where’s the full recipe - why can I only see the ingredients?

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

  • 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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