Summer fennel–white bean soup with basil pesto and naan croutons

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Summer fennel–white bean soup with basil pesto and naan croutons

Our Dietitian's Favorite

Summer fennel–white bean soup with basil pesto and naan croutons

Dairy-Free, Soy-Free, Mediterranean, Vegan

2 Servings, 670 Calories/Serving

25–40 Minutes

This vegetable-rich white bean soup is light and fast enough to serve in the summer. A swirl of Sunbasket’s basil pesto adds big flavor fast.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 organic fennel bulbs (about 10 ounces total)
  • 1 bunch organic rainbow chard or other leafy greens (about ½ pound)
  • 2 or 3 cloves organic peeled fresh garlic
  • 1 organic lemon
  • 1 cup cooked cannellini beans
  • 1 cup vegetable broth
  • 2 whole grain naan
  • Sunbasket basil pesto (EVOO - walnuts - fresh basil - fresh garlic - kosher salt - black pepper)

Nutrition per serving

Calories 670, Total Fat 45g (58% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1000mg (43% DV), Total Carb. 57g (21% DV), Fiber 13g (46% DV), Total Sugars 11g (Incl. 2g Added Sugars, 4% DV), Protein 15g
Contains: Tree Nuts, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the soup ingredients

  • Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters lengthwise.
  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
  • Finely chop, press, or grate enough garlic to measure 2 teaspoons [4 tsp].
  • Juice the lemon.
  • Rinse the cannellini beans.


Start the soup

In a large sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fennel and chard stems, season generously with salt and pepper, and cook, stirring occasionally, until the vegetables are starting to brown, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Add the chard leaves, vegetable broth, 2 tablespoons [¼ cup] lemon juice, and 2 to 3 cups [3 to 4 cups] water depending on your broth preference. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the chard leaves are wilted, 3 to 5 minutes.
While the soup cooks, prepare the naan croutons.


Make the naan croutons

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches if needed, add the naan and cook, turning occasionally, until crisp, 4 to 6 minutes. Transfer to a cutting board to cool slightly, then cut into 1-inch pieces; season to taste with salt and pepper. Add more oil between batches if needed.
Alternatively, toast the naan in a toaster on a low setting several times until crisp, then season with salt and pepper and break into pieces.


Finish the soup

To the pot with the soup, stir in the beans and cook over medium heat, stirring occasionally, until warmed through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the soup to individual bowls. Top each with 1 to 2 tablespoons basil pesto and the naan croutons. Serve any remaining pesto on the side.
Kids Can!
  • Strip the chard leaves.
  • Press the garlic (if you have a press).
  • Juice the lemon.
  • Rinse the beans.
  • Top the soup with pesto and croutons.