Fennel Soup with Pasta & White Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chunky, satisfying soup loaded with tender fennel, vegetables, pasta, and white beans in a savory white wine broth. Comforting and easy to prepare for a weeknight dinner with fresh basil and lemon brightness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup small dried pasta shells
- 2 tablespoons olive oil
- 2 medium fennel bulbs, (diced)
- 2 medium carrots, (diced)
- 4 garlic cloves, (minced)
- 3/4 cup dry white wine
- 6 cups vegetable broth
- 1 (14 ounce or 400 gram) can cannellini beans, (drained and rinsed)
- Pinch red pepper flakes, (or to taste)
- 1 tablespoon lemon juice
- 1/2 cup chopped fresh basil
- Salt & black pepper, (to taste)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 979mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 568mg
- Calcium
- 99mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 979MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.