What I Ate November 2018 + Cozy Fennel Bean Soup Recipe

cannellini beans

🥗Healthier: great northern beans

💰Cheaper: navy beans

Navy beans are often less expensive and still provide a creamy texture.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Using water with seasonings can reduce costs while still adding flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for sautéing.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions can add a fresh flavor at a lower cost.

In a large soup pot, heat about 1/2 cup vegetable broth for sautéing.

Add the fennel, onion, and garlic; cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.

Add more broth if it is getting too dry.

Uncover and cook over moderate heat, stirring occasionally, for another 10 minutes.

Add in the crushed red pepper, beans, and 6 cups of broth and bring to a boil.

Reduce to a simmer over moderately low heat until the liquid is slightly reduced and the soup is chunky, about 30 minutes.

Salt and pepper to taste.

Once ready, turn off the heat and cover. Let it stand covered for at least 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary