White Bean and Tomato Soup

This Roasted Fennel and White Bean Tomato Soup recipe makes for an easy pantry meal and a great side dish.  Pair it with salad, sandwiches, entrees, or enjoy on its own!


Diced Tomatoes Fennel White Beans Onion Vegetable Broth Olive Oil Garlic Balsamic Vinegar

STEP 1: Drizzle fennel with olive oil and roast for 25 minutes.

STEP 2: Heat a large saucepan with tablespoon of olive oil. Add fennel, onions, garlic, and chili powder. Stir. Add balsamic vinegar, stir once again.

STEP 3: Add diced tomatoes with juice and vegetable broth. Simmer and cook for 20-25 minutes. Using an immersion blender, puree half the mixture until smooth.

STEP 4: Add white beans and cook until warm. Serve immediately as dinner side or as the main meal.

Click the link below for the full recipe and instructions.

For more gluten-free and dairy-free recipes,  join our FREE newsletter and never miss a recipe!