Best 3 Creamy White Bean And Fennel Casserole Recipes

Indulge in a symphony of flavors with our creamy white bean and fennel casserole, a culinary masterpiece that combines the hearty goodness of white beans, the aromatic essence of fennel, and a velvety smooth sauce. This delightful casserole is not only a feast for the taste buds but also a nourishing and wholesome meal. Dive into the depths of its creamy texture, where each bite reveals a harmonious blend of flavors and textures. With its effortless preparation and minimal ingredients, this recipe is a perfect weeknight dinner option, offering a comforting and satisfying experience.

Additionally, discover a collection of equally enticing recipes that will tantalize your taste buds. Embark on a culinary journey with our savory lentil loaf, a hearty and protein-packed dish that is sure to impress. Delight in the vibrant flavors of our roasted red pepper and chickpea salad, a refreshing and nutritious choice for a light lunch or side dish. Satisfy your sweet cravings with our decadent chocolate avocado mousse, a rich and creamy dessert that is both indulgent and guilt-free. Each recipe is carefully crafted to provide a unique and memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED FENNEL AND WHITE BEANS

Braised Fennel and White Beans image

Warm up a cold winter night with a pot these flavorful beans and vegetables.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 25m

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 3 cups)
1 medium red onion, halved lengthwise and cut lengthwise into 1/4-inch-thick slices (about 2 cups)
1 can (15 1/2 ounces) white beans, drained and rinsed
1 cup homemade or low-sodium store-bought chicken stock
2 teaspoons coarsely chopped fresh oregano, plus whole leaves for garnish
Coarse salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 tablespoon unsalted butter, softened

Steps:

Heat oil in a large, heavy saute pan over medium-high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
Add beans, stock, chopped oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves.

BRAISED FENNEL WITH WHITE BEAN PURéE

Braised Fennel With White Bean Purée image

Creamy but not overtly rich, this simple preparation of earthy vegetables is infused with the flavor of salty, homemade Parmesan broth - but it's adaptable, and could also be made using vegetable or chicken stock. If fennel isn't your thing, try this with celery stalks or parsnips. If you are preparing the puréed beans ahead of time, keep them moist when you reheat them by adding a small splash of Parmesan broth or stock to the saucepan and stirring until warm. This deeply comforting dish can be prepared days in advance and assembled and served within minutes.

Provided by Julia Sherman

Categories dinner, beans, vegetables, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 (15-ounce) cans white beans, rinsed
2 1/2 cups Parmesan broth, or chicken or vegetable stock
2 garlic cloves, thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon cracked white pepper, plus more to finish
2 medium or large fennel bulbs, stalks trimmed, tender fronds reserved
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
4 large shallots, peeled, tops and root ends trimmed, then halved lengthwise
1/2 teaspoon kosher salt
Generous pinch of dried ground sage
1/8 teaspoon red-pepper flakes
1 cup Parmesan broth
1/2 lemon, juiced (about 1 1/2 tablespoons)

Steps:

Prepare the bean purée: Add the beans, 2 1/2 cups Parmesan broth, garlic, salt and white pepper to a small saucepan and bring to a boil. Reduce to an active simmer and cook 20 minutes, until there is only about 1/4 inch of broth covering the beans. Let cool slightly, then transfer to a blender and purée until smooth, creamy and spoonable. Set aside and cover to keep warm.
Prepare the braised fennel: Slice the fennel in half lengthwise, and cut each half lengthwise into 3 equal wedges. Add 2 tablespoons olive oil and the butter to a large skillet over medium-high heat. When the butter is melted, add the fennel wedges in a single layer, cut-side down. Sear until golden brown, about 5 minutes. Flip and cook on the opposite cut side for 3 to 5 minutes. (If your fennel doesn't all fit in the pan, cook the remaining pieces with the shallots in the next step. Do not crowd the pan.) Transfer the cooked fennel to a plate.
Add the remaining 1 tablespoon olive oil and cook the shallots on their flat side for 2 minutes. Flip and cook for another 2 to 3 minutes until they have a nice sear. Lower the heat if it starts to smoke.
Return the fennel to the pan, season with kosher salt, sage and red-pepper flakes. Add 1 cup Parmesan broth, cover and reduce the heat to medium. Cook for 10 minutes, stirring once or twice and being sure to scrape the bottom of the pan, until the vegetables are just tender but cooked through. Remove from heat and stir in lemon juice.
Divide the bean purée among shallow bowls, spreading it in an even layer, and season with another crack of white pepper. Top with braised vegetables and spoon the sauce over top. Garnish with tender fennel fronds and serve.

WHITE BEAN FENNEL SOUP

White Bean Fennel Soup image

This filling soup is a favorite with our family and is often requested for company dinners. A hint of fennel accents the flavor of this quick-to-fix bean soup, while spinach and tomatoes add color. -Donna Quinn, Round Lake Beach, Illinois

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

1 large onion, chopped
1 small fennel bulb, thinly sliced
1 tablespoon olive oil
5 cups reduced-sodium chicken broth or vegetable broth
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
3 cups shredded fresh spinach

Steps:

In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. , Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.

Nutrition Facts : Calories 152 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 976mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.

Tips:

Use good-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your casserole. Choose beans that are plump and not wrinkled, and fennel that is crisp and white.
Don't overcook the beans. Beans should be tender but still hold their shape. Overcooked beans will become mushy and ruin the texture of the casserole.
Use a variety of vegetables. The more vegetables you add to your casserole, the more flavorful it will be. Some good options include carrots, celery, onions, bell peppers, and zucchini.
Season the casserole well. Salt, pepper, and garlic powder are all good basic seasonings for a white bean and fennel casserole. You can also add other herbs and spices, such as thyme, rosemary, or oregano.
Don't be afraid to experiment. There are many different ways to make a white bean and fennel casserole. Feel free to add your own personal touches, such as different vegetables, cheeses, or seasonings.

Conclusion:

A creamy white bean and fennel casserole is a delicious and comforting dish that is perfect for a weeknight meal or a special occasion. It is easy to make, and it can be tailored to your own taste preferences. So next time you are looking for a hearty and flavorful casserole, give this recipe a try. You won't be disappointed!