Sun Dried Tomato, Fennel & White Bean Soup Recipe | Abel & Cole
Sun Dried Tomato, Fennel & White Bean Soup
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Total: 30 mins
A big bold, gutsy bean soup flavoured with sweet fennel, umami-rich sun dried tomatoes, fresh rosemary and a zingy green kick from a parsley, garlic and lemon gremolata.
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400 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 35g sun dried tomatoes
  • 1 vegetable stock cube
  • 1 fennel bulb
  • A handful of rosemary
  • 400g tin of butter beans
  • 4 garlic cloves
  • 1 lemon
  • A handful of flat leaf parsley
From your kitchen
  • 3 tbsp olive oil
  • 600ml hot water
  • 1 tbsp cold water
  • Sea salt
  • Freshly ground pepper
You'll need
  • Large pan with a lid
  • Measuring jug
  • Hand-held blender (optional)
Step by step this way
  • 1.

    Fill your kettle and boil it. Peel and finely chop the onion. Warm a large pan on a low heat for 2 mins, then add 1 tbsp olive oil and the onion. Cook for 8 mins, stirring often, till the onion is soft and lightly coloured.

  • 2.

    Meanwhile, use kitchen scissors to snip the sun dried tomatoes into a large jug. Pour in 600ml hot water from the kettle and crumble in the stock cube. Stir and set to one side to infuse.

  • 3.

    Trim the dry tips off the fennel, reserving any fronds for later. Chop the fennel into 1-2cm chunks. Finely chop the rosemary leaves. Pull 4 cloves from the garlic bulb (save the rest for your other soup recipe). Peel and grate 3 of the garlic cloves. Drain and rinse the butter beans.

  • 4.

    When the onion has cooked for 8 mins, add the garlic, fennel and rosemary and cook for 3 mins, stirring every now and then. Add the butter beans and pour in the sun dried tomato infused stock. Pop on a lid and simmer for 10 mins.

  • 5.

    While the soup simmers, peel and grate the remaining garlic clove into a bowl. Zest and juice in the lemon. Finely chop the parsley leaves and stalks and add them to the bowl. Pour in 2 tbsp olive oil and 1 tbsp cold water. Add a good pinch of salt and mix well. This is your gremolata.

  • 6.

    Taste the soup and add more seasoning if needed – remember, the gremolata has lots of flavour so you may need less seasoning in the soup.

  • 7.

    Leave the soup chunky, or blitz with a hand-held blender till smooth. Ladle the soup into warmed bowls and top with a generous spoonful of the gremolata to swirl through.

  • Tip

    Eat Me, Keep Me
    This soup will keep in the fridge in airtight containers for up to 3 days, minus its topping. If freezing, we recommend blending the soup till smooth. Freeze for up to 3 months and defrost thoroughly before reheating till piping hot.

  • Tip

    Extra, Extra Gremolata
    Gremolata is a zesty lemon and herb sauce. It might make more that you need for your soup. It will keep in the fridge, covered, for 3 days. It is wonderful stirred through pasta or drizzled over steamed greens to pep them up.