Fennel and Leek Bean Soup

A simple, nourishing herby fennel and bean soup made with soaked beans, fennel, leeks, and a ham bone for depth and richness.

There are some soups that are good, and then there are the ones you keep thinking about days later. This herby fennel and bean soup falls firmly into the second category—it may honestly be one of my favorite soups I’ve ever made.

It’s simple, deeply comforting, and built on a few thoughtful steps that make all the difference.

Start with Dry Beans (and Why It Matters)

This soup starts the night before with dry beans soaking in cold water. Soaking beans isn’t just an old-school habit—it really improves the final dish. Soaked beans cook more evenly, become creamier on the inside, and are easier to digest (less gas). 

Beans contain oligosaccharides, a complex sugar that causes gas and bloating. But it’s water soluble and leaches out into soaking water. So when you discard the soaking water and rinse the beans, you’re physically removing a portion of the compounds that cause bloating and discomfort.

If you forget to soak your beans the night before, all is not lost. A quick soak works well: cover the beans with water, bring them to a boil, let them boil for 1–2 minutes, then turn off the heat, cover, and let them sit for about an hour. Drain, rinse, and proceed with the recipe.

The Flavor Base: Fennel and Leeks

Just like most every soup, this one begins with carrots and celery, but I replaced onion in a classic mirepoix with leeks and I added fennel. Fennel brings a subtle sweetness and a light anise note that keeps the soup tasting fresh, and leeks add depth. Together, they create a mellow, aromatic base that supports everything else in the pot.

The Ham Bone (or Ham Hock)

A ham bone or ham hock is one of the most important ingredients in this soup. As it simmers, it releases deep smoky flavor, body, and crucial collagen that you simply can’t replicate with seasoning alone. The collagen gives the broth body and richness, while the smoky, meaty flavor rounds out the beans and herbs.

The Bouquet Garni

Instead of chopping herbs directly into the soup, I use a bouquet garni made with thyme, rosemary, and fennel fronds, tied together and added whole. This allows the herbs to infuse the broth gently without overpowering it.

Why I Bring the Soup to a Boil—Then Reduce to a Simmer

Once everything is in the pot, I bring the soup to a full boil before reducing it to a gentle simmer. That initial boil helps kick-start the cooking process and gives you more control over the simmer.

A slow simmer allows the beans to cook gently without breaking apart, the broth to become creamy and cohesive, and the ham bone to slowly release its flavor. 

A Simple Finish

To serve, I love finishing each bowl with a drizzle of really good olive oil. It adds fruitiness and depth and ties all the flavors together.

This is the kind of soup you will want stocked in your freezer all winter long—herby, deeply comforting, and endlessly satisfying.

Herby fennel and leek bean soup

Yield: 8 servings

Prep time: About 10 minutes

Cook time: About 2 hours

Ingredients

• 8 sprigs fresh thyme
• 4 fennel stalks
• 2 sprigs fresh rosemary
• 2 bay leaves
• 2 Tablespoons olive oil
• 2 large leeks, white and light green parts only, sliced
• 2 large carrots, peeled, small dice
• 1 medium-sized fennel bulb, cored, small dice, fennel stalks and fronds reserved
• 3 large celery stalks, small dice
• 3 cloves garlic, minced
• 16 ounces great Northern beans, sorted, rinsed and soaked overnight
• 1 ham bone (or ham hock)
• 8 cups stock
• 12 ounces cooked ham, medium dice
• Kosher salt and pepper, to taste

Directions

1. Gather thyme, rosemary, fennel stalks, and bay leaves into small bundle. Wrap tightly with baker's twine. Tie knot around herbs. Set bouquet garni aside.
2. Heat olive oil in Dutch oven or stockpot over medium heat.
3. Add leeks, carrots, fennel, and celery and sweat vegetables until softened. Add garlic and cook until fragrant.
4. Rinse and drain soaked beans and add to pot along with ham bone, bouquet garni, and stock. 
5. Bring to boil over high heat. Reduce heat to medium-low and simmer gently, until beans are tender, or about 90 minutes. If you want a thicker soup, you can smash some of the beans against the side of the pot with a wooden spoon.
6. Discard ham bone and bouquet garni. Add cubed ham and simmer another 10 minutes. Option: If you want a thicker soup, you can smash some of the beans on the side of the pot with a wooden spoon until it's the consistency you want.
7. Taste for seasoning and add salt and pepper as needed.
8. Garnish with fennel fronds, good olive oil, and serve.

Versatile Marinated Chickpeas for Salads, Grains, and Pita

Easy marinated chickpeas made with dried garbanzo beans and your favorite vinaigrette. It's a versatile fridge staple that lasts all week.

There are a few things I almost always have in my refrigerator, and marinated chickpeas are one of them. I make a batch nearly every week because they’re easy, they keep well, and they somehow work with just about anything I’m cooking.

This is what I call a no-recipe recipe. Once you understand the idea, you don’t really need measurements—and that’s exactly the point.

Why I Start with Dried Chickpeas

I always start with dried garbanzo beans. Dried chickpeas have better texture, better flavor, and they hold up beautifully to marinating. They stay tender but never mushy, even after several days in the fridge.

Another benefit of starting with dried beans is you won't be as gassy after eating them.

Beans contain oligosaccharides, a complex sugar that causes gas and bloating. But it’s water soluble and leaches out into soaking water. So when you discard the soaking water and rinse the beans, you’re physically removing a portion of the compounds that cause bloating and discomfort.

If you forget to soak your beans the night before, all is not lost. A quick soak works well: cover the beans with water, bring them to a boil, let them boil for 1–2 minutes, then turn off the heat, cover, and let them sit for about an hour. Drain, rinse, and proceed with the recipe.

Why This Is a “No-Recipe” Recipe

Once the chickpeas are cooked and cooled slightly, the rest is completely flexible. You can use almost any vinaigrette—lemony, mustardy, herby, garlicky, or even something store-bought you already love. The chickpeas soaking up whatever flavors you give them.

The key is time. This isn’t a salad you eat immediately. It needs to marinate for at least an hour so the flavors can really settle in. After that, it only gets better.

How I Use Them All Week

This is where marinated chickpeas really shine. They’re endlessly versatile:

• Eat them by themselves straight from the fridge
• Spoon them over a green salad
• Serve with crackers or toasted bread
• Pair with farro, quinoa, or another whole grain
• Stuff into pita or wraps
• Toss into pasta for an easy lunch

You can keep them simple, or bulk them up with chopped vegetables and feta cheese to make them more of a complete meal.

A Make-Ahead Staple

One of my favorite things about this recipe is how well it keeps. Once marinated, the chickpeas are good for up to a week in the refrigerator, making them perfect for meal prep or last-minute lunches. The flavors continue to deepen as they sit, which means day three might actually be better than day one.

This is the kind of low-effort, high-reward food that makes cooking feel manageable and enjoyable. 

Versatile Marinated Chickpeas 

Yield: About 6 cups

Soak time: About 8 hours

Prep time: About 10 minutes

Cook time: About 90 minutes

Ingredients

For the chickpeas

• 1 pound dried chickpeas
• 1 Tablespoon kosher salt
• 2 bay leaves
• 2 garlic cloves, smashed

For the vinaigrette (but this can be swapped out for any vinaigrette)

• 1 shallot, minced
• 1 medium lemon, juiced (about 3 Tablespoons juice)
• 3 Tablespoons vinegar (I recommend champagne, white wine, or red wine vinegar)
• 1/3 cup extra-virgin olive oil
• 1 Tablespoon honey (or agave or maple syrup)
• 2 teaspoons dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Optional: 1 Tablespoon additional seasoning like oregano, sumac, etc.

For serving

• Optional: 1 bunch flat leaf parsley, chopped (or mint or cilantro)
• Optional: 4 ounces crumbled feta cheese

Directions

For the chickpeas

1. In large bowl, combine chickpeas and salt. 
2. Cover with cold water by about 2 inches.
3. Soak chickpeas overnight or at least 8 hours.
4. Drain and rinse well.
5. In large pot, combine soaked chickpeas, bay leaves, garlic cloves.
6. Cover with cold water by about 2 inches. 
7. Bring to boil, reduce to simmer, and cook for about 45 minutes to 1 hour, or until chickpeas are tender but not mushy.
8. Drain but don't rinse chickpeas and transfer to large bowl.

For the vinaigrette

1. In medium bowl, combine shallots with lemon juice and vinegar. Macerate for at least 10 minutes.
2. Add olive oil, honey, dijon mustard, salt, pepper, and optional seasoning to bowl and whisk until dressing is emulsified.
3. Stir dressing into chickpeas and add additional salt and pepper as needed.
4. Allow chickpeas to marinate in refrigerator for at least a few hours.

For serving

1. Add chopped herbs and optional cheese to bowl and mix to combine before serving. Refrigerate leftovers for up to 5 days.