Fennel, potato, and white bean soup with saffron from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 109) by Steve Sando

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Notes about this recipe

  • Eat Your Books

    Can substitute cooked cassoulet beans or other cooked white beans for cooked royal corona beans, and chicken broth or vegetable broth for all or part of bean broth. See recipe for a variation.

  • lhaddad7 on February 12, 2026

    I feel like a commenter on a NYTimes cooking recipe bc I didn’t have anything but canned beans, didn’t have enough fennel, forgot to peel the potatoes…but it turned out great! Really simple and delicious.

  • DebCooks on November 14, 2025

    Really delicious soup with depth of flavor due to intense fennel pairings: fennel bulbs and seeds The saffron added a lovely colour to an otherwise fairly bland green. Really good!

  • jdejong on October 20, 2024

    I doubled this recipe so we would have extra soup for leftovers. After everyone had seconds, we did not have much leftover! I used Royal Corona beans and they worked beautifully. The texture held up well, while remaining creamy in the middle. I used sage and tarragon rather than saffron because I have an abundance in the garden. I also added some carrots and an onion to add further texture and color. The bean broth was so delicious and the depth of flavor from the fennel bulbs and seeds was outstanding.

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