Soups and stews · Italian · 20 min
Fennel-White Bean Soup with Mixed Vegetables, Basil Pesto & Parmesan
- 20 min
- 2–6 servings
- 587 kcal / serving
A light, creamy soup with fennel, white beans, and vegetables finished with basil pesto and Parmesan. It comes together quickly on a weeknight using pantry staples.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ cupbasil pesto
- 1 (15 oz) cancannellini (white kidney) beans
- 32 fl ozchicken or vegetable broth
- 1fennel bulb
- 1 cupfrozen mixed vegetables (carrots, corn, green beans, peas)
- ¼ cupParmesan cheese, shredded
- fennel bulbs
From the pantry: black pepper, extra virgin olive oil, garlic powder, Italian seasoning, salt
Cookware
chef's knife · colander · cutting board · ladle · measuring cups · measuring spoons · medium saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1fennel bulb
- fennel bulbs
Dairy, eggs & chilled
- ¼ cupbasil pesto
- ¼ cupParmesan cheese, shredded
Frozen
- 1 cupfrozen mixed vegetables (carrots, corn, green beans, peas)
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
- 32 fl ozchicken or vegetable broth
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| basil pesto | ¼ cup | ½ cup | ¾ cup |
| cannellini (white kidney) beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| chicken or vegetable broth | 32 fl oz | 64 fl oz | 96 fl oz |
| fennel bulb | 1 | 2 | 3 |
| frozen mixed vegetables (carrots, corn, green beans, peas) | 1 cup | 2 cups | 3 cups |
| Parmesan cheese, shredded | ¼ cup | ½ cup | ¾ cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a medium saucepan over medium heat.
- Wash and dry the fennel, trim the root end and dark green stalks, and keep only the white bulb. Slice the bulb lengthwise and then crosswise into thin half-moons.
- When the pan is hot, add a little oil and swirl to coat the bottom. Add the fennel along with the Italian seasoning and garlic powder, and cook until softened, 2–3 minutes.
- Drain and rinse the can of cannellini beans in a colander.
- Once the fennel has softened, stir in the beans, broth, frozen mixed vegetables, and the pesto. Bring the mixture to a boil.
- Reduce the heat to medium-low, cover, and simmer until the vegetables are tender, about 8–10 minutes.
- Remove from heat and taste for seasoning.
- Ladle the soup into bowls, sprinkle with Parmesan, and drizzle with a little extra pesto before serving.
Two tips
- Prep ahead: chop fennel up to a day in advance and store it sealed in the fridge.
- Serving idea: swap the Parmesan for a sprinkle of nutritional yeast for a vegetarian option, keeping the pesto as the bright finish.
Nutrition per serving
- Calories
- 587 kcal
- Protein
- 33 g
- Carbs
- 57 g
- Fat
- 28 g
- Fiber
- 15 g
- Sodium
- 948 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.