Fennel and White Bean Soup

cooking to beat cancer

Cut away most of the green portions of the fennel to prepare this recipe.

I love using fennel seed in my cooking, especially Italian dishes.  But I have never used the fennel bulb. After crafting this recipe, Fennel and White Bean Soup, I look forward to making other delicious concoctions using the bulb.

Once again, this recipe has been created as I learn to cook using ingredients that are safe to nourish my body as I fight cancer. Lots of different foods can nourish your body, but they all do not taste as good as this! It tastes even better the second day after all the flavors have had a chance to mingle. Try it for yourself.

Fennel and white bean soup

Fennel and white bean soup!

Note: Since creating this dish, I have read that fennel bulbs may not be advisable for someone dealing with breast cancer. Although the soup is delicious, it might be a while before I enjoy these flavors again! Also, I have received conflicting reports from two different doctors concerning the use of beans, such as the white beans found in this soup. The concern is this: Cancer feeds on sugar. The beans are a carbohydrate/starch which the body will convert into glucose (sugar) and would therefore feed the cancer. As in all things, consider the information and make your own decision.

Fennel and White Bean Soup

  • 1 small to medium fennel bulb, thinly sliced
  • 1 large onion, diced
  • 2 Tablespoons coconut oil
  • 2 Rapunzel Vegetable Bouillon Cubes with Herbs and Sea Salt
  • 5 cups filtered water
  • 2 (15 oz) cans navy beans, undrained
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 -1/2 Tablespoons Cindy’s Herb and Spice Blend
  • 1/4 teaspoon pepper
  • 1/2 teaspoon fennel seeds
  • 3 cups fresh spinach, shredded
  • 3 Tablespoons shredded basil leaves


Bring water to a boil. Pour boiling water over the bouillon cubes.

Saute sliced fennel bulb and onion in coconut oil over medium heat. Don’t allow oil to become overheated. When onion become translucent, add water and bouillon mixture.

Bring to a boil, add beans, tomatoes, herb and spice blend, pepper and fennel seeds. Gently simmer for 10-15 minutes.

Add spinach, simmer until spinach is wilted.

Dish into bowls and top with shredded basil leaves.

Fennel and bean soup






Fennel and White Bean Soup — 2 Comments

    • Susan, since I had never cooked with a fennel bulb before, I was pleasantly surprised. I hope you get a chance to make it for yourself. Blessings to you!

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