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SOUPS
FENNEL AND WHITE BEAN SOUP
Serves 6 to 8
INGREDIENTS
265g dried white beans
20g butter
1 Tablespoon olive oil
2 leeks, thinly sliced
3 cloves garlic, finely chopped
3 large bulbs fennel, halved and sliced
5½ cups/1375ml vegetable or chicken stock
½ teaspoon ground white pepper
Sea salt
Wedges of fresh lemon
METHOD
White Bean Preparation
1. Place dried beans into a large bowl,
cover with cold water and soak
overnight. Rinse and drain well.
Searing on the Stovetop with
EasySear™ pan.
2. Place EasySear™ pan onto stovetop and
preheat for 2 to 3 minutes, add butter
and oil, heat a further 1 minute or until
butter has melted.
3. Add leeks and garlic and sauté until
leeks have softened slightly, about 2 to 3
minutes, stirring occasionally.
4. Add fennel and cook for 3 to 4 minutes
or until fennel has softened slightly,
stirring occasionally.
Slow Cooking
5. Place EasySear™ pan back into slow
cooker base.
6. Add drained beans, stock and pepper,
mixing well.
7. Cover with lid, turn Temperature Control
Dial to ‘AUTO’ setting. Cook for 5 to 6
hours or until beans are very tender.
8. Season soup with salt and serve with
wedges of lemon.
TIP
Great Northern Beans were used in
this recipe but any dried white beans
can be used.
Setting Variation: Use the Low setting and
cook for 8 to 10 hours or the High setting for
4 to 5 hours.