Recipes · Soups & stews
Fennel and Orange Soup with White Beans
AI-written · not yet kitchen-tested
White beans thicken the soup without flour. Add orange juice near the end to preserve its fresh flavor.
Fennel and Orange Soup with White Beans
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 500 g (1.1 lb) fennel
- 100 g (3.5 oz) onion
- 2 tbsp olive oil
- 240 g (8.5 oz) cooked white beans, drained
- 800 ml (3 1/2 cup) water
- 200 ml (3/4 cup) orange juice
- 1 tsp salt
- 0.25 tsp black pepper
Method
- Wash the fennel, remove its tough core and slice thinly. Dice the onion; rinse and drain the beans.
- Soften the onion in oil for 5 minutes. Add fennel, water and salt, cover and simmer for 15 minutes, until tender.
- Stir in beans and orange juice and simmer gently for another 5 minutes. Blend until smooth, add pepper and divide among four bowls.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.
Food safety: Raw kidney beans contain toxic phasin: soak dried beans, discard the soaking water and boil them vigorously for at least 10 minutes before cooking them further.