simple way to make any night of the week Tomato, fennel & bean soup

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato, fennel & bean soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato, fennel & bean soup is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato, fennel & bean soup is something that I’ve loved my entire life.

Table of Contents


  • 3 teaspoons olive oil
  • 1 leek, pale section only, washed, thinly sliced crossways
  • 1 fennel bulb, thinly sliced crossways
  • 1 garlic clove, crushed
  • 375ml Massel vegetable liquid stock
  • 1 400g can Italian diced tomatoes (La Gina brand)
  • 1 300g can butter beans (Edgell brand), rinsed, drained
  • 3/4 teaspoon ground black pepper
  • 1 sachet bouquet garni (MasterFoods brand)
  • 1 crusty seeded bread roll, ends trimmed, thinly sliced
  • 1 1/2 tablespoons chopped fresh continental parsley


  • Step 1
    Preheat oven to 200°C. Heat half the oil in a saucepan over medium-high heat. Add leek, fennel and garlic, and cook, stirring, for 2-3 minutes or until leek softens. Add stock, tomatoes, butter beans, pepper and bouquet garni.
  • Step 2
    Simmer, covered, for 12-15 minutes or until vegetables are tender.
  • Step 3
    Meanwhile, place bread slices on a baking tray and brush with remaining oil. Bake in preheated oven, turning once, for 10 minutes or until crisp.
  • Step 4
    Remove bouquet garni from soup and stir in parsley. Ladle into bowls and serve with toast slices.

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