Tomato, Fennel, and White Bean Soup
Prep time
Cook time
Total time
Serves: 5 servings
  • 8 roma tomatoes, sliced in half
  • 1 fennel bulb (stalks removed), roughly chopped
  • 1 tsp olive oil
  • salt and pepper
  • 1 tsp olive oil
  • 1 onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 stalk celery, finely chopped
  • 2 cloves garlic, minced
  • Salt
  • 1 tbs curry powder
  • 1 can (15 oz) white kidney (Cannellini) beans, drained
  • 4 cups vegetable broth (I used Pacific Organic Vegetable Broth)
  • 1 cup water (if needed)
  • Juice of ½ a lime
  1. Preheat oven to 375 degrees.
  2. Spread the tomatoes and fennel onto a lined baking sheet. Drizzle with 1 tsp olive oil. Sprinkle with salt and pepper. Toss vegetables with your hands to coat. Roast the vegetables for 25-30 minutes.
  3. While the veggies are roasting, heat 1 tsp of olive oil in a French oven or stock pot over medium heat. Add the onion, carrots, celery, and garlic to the pan. Sprinkle with salt. Sauté for about 10 minutes, stirring occasionally.
  4. Add the curry powder. Saute for another 1-2 minutes.
  5. Add the beans to the mixture and cook on low, stirring occasionally for another 4-5 minutes.
  6. Add the tomatoes and fennel to the pot. Pour in the vegetable stock.
  7. Bring the mixture to a boil. Then, turn down to a simmer. Cover and let mixture simmer for 15-20 minutes.
  8. Using an immersion blender, food processor, or regular blender, puree the soup until it reaches a smooth consistency. Add water to the soup if you’d like a thinner consistency.
  9. Add the lime juice and give the soup a stir.
  10. Taste and add salt and pepper if needed.
Serving size: 1⅓ cups
Nutrition Information (per serving) from
Calories: 172 Fat: 2.4g Carb: 31.3g Fiber: 9.8g Protein: 8.2g Sugar 8.2g Sodium: 1183mg
Weight Watchers Points (calculated on member website)
WW: 4 Points Plus
Recipe by Destination Delish at