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Katie's Cucina » Recipes » Side Dish

White Beans with Fennel and Tomatoes

Published: Sep 11, 2020 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Top view of a red bowl filled with white beans, tomatoes, and herbs with text on image for Pinterest.
Two photos: Top of red bowl with white beans, bottom of a skillet with white beans, tomatoes, and herbs cooking.
Top view of a red bowl filled with white beans and tomatoes with text on image for Pinterest.
Two photo split: Top of close up of white beans, bottom of a skillet filled with white beans.
Top view of a red bowl filled with white beans and tomatoes with text on image for Pinterest.
Two photo split: top of close up of beans in a skillet, bottom of a plate with white beans and sausage.

White Beans with Fennel and Tomatoes is a hearty Italian side dish made with caramelized fennel, onions, garlic, and grape tomatoes. This quick cooking side dish is done within 30 minutes and compliments Italian Sausage.

Brown skillet filled with white beans, fennel, and tomatoes with fresh herbs.

I’ve been making this Italian white bean side dish for years. I’ve always served it alongside my grilled sausage and peppers. This is a lighter dish and compliments the grilled meat and veggies perfectly.

White Beans with Fennel and Tomatoes

Red ceramic dish with white beans, caramelized fennel, grape tomatoes, and herbs.

In this post you will learn the following information on how to make this white beans side dish.

  • Ingredients
  • Directions
  • FAQs
  • Tips & Tricks
  • White Bean Recipes

Ingredients

Ingredients: fennel, onion, garlic, tomatoes, olive oil, parsley, basil, white beans, chicken broth.
  • Olive Oil – I love the flavor in olive oil and find it compliments this meal best.
  • Fennel – You will use the bulb of fresh fennel. Make sure you scrub the fennel well and even soak in water for a little bit to remove the sand from the bulb.
  • Chicken broth – This adds additional flavor to the white beans. If you want to make this vegetarian you can use vegetable stock instead.
  • Garlic – I like to chop fresh garlic for this recipe. I also sometimes use minced garlic in water for quicker cooking.
  • Onion – I like to dice onions and caramelize them with the fennel.
  • Great Norther White Beans – Canned beans work best for this recipe. Add them in during the last few minutes of cooking to prevent over cooking and beans breaking apart.
  • Grape Tomatoes – I love the acidity that tomatoes lend to this dish.
  • Basil & Parsley – I like to use fresh herbs to brighten up this side dish.

Directions

Brown saute pan with shaved fennel and steam rising from pan on stove.

In a large pot add olive oil and bring the pot to high heat. Add the thinly sliced fennel and begin sauteing.

Female hand pouring chicken broth via measuring cup into a skillet with sliced fennel.

Add 1 cup of chicken broth and reduce the heat down to medium-high heat. Place the lid on top of the pot and let cook for 10 minutes *check occasionally and stir to make sure fennel is not burning and/or sticking to the bottom of the pot.

Brown skillet on stove with sauteed fennel, onions, and garlic.

After the 10 minutes add chopped garlic and onions to the pot, stir well. Add the remaining 1 cup of chicken broth, stir, reduce heat to medium, and place lid back on the pot. Cook for an additional 5 minutes or until onions are translucent.

Female hand holding glass bowl, pouring white beans into skillet.

Add the 2 cans of white beans, mix well, and then add the grape tomatoes. Place the lid back on the beans and simmer on low for 5 minutes.

Brown skillet with white beans, grape tomatoes, and fresh herbs cooking with steam rising.

Stir in chopped basil, parsley, and season with cracked black pepper. Mix well, and serve.

FAQs

Top view of a red dish with white beans and tomatoes and skillet full of white beans.
Is there another name for white beans?

Yes, in fact there are quite a few varieties. You have the navy bean which is also called white pea bean, small white bean, Boston bean, Yankee bean or known as fagioli), which is small and cooks relatively quickly; the Great Northern, which looks like a baby lima bean; the white kidney bean which is also called cannellini or fazolia. More bean information can be found here.

Are white beans carbs or protein?

“Legumes, which include beans, peas and lentils, are an inexpensive, healthy source of protein, potassium, and complex carbohydrates, including dietary fiber. On average, legumes contain about 20-25% protein by weight on a dry basis, which is 2-3 times more protein than wheat and rice.” according to Harvard.

What is the best way to eat fennel?

To tone down the “anise-flavor” that fennel boasts I like to saute or braise the bulb (white bottom portion) of the fennel. Do not saute or braise the fennel stalks. They are hard like celery and will not break down as well. Instead you can let it take the place of celery in soups and stews. You can also use the fennel fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley.

What does fennel taste like?

Fennel has a slight mild licorice taste to it otherwise known as “anise-flavored”. This mild flavor breaks down as it is cooked.

Tips & Tricks

Top view of a red round dish holding white beans with grape tomatoes and fennel on the side.

Here are a few of my favorite tips and tricks I’ve found helpful when making this white beans and tomatoes recipe.

  • Thin Slices – I like to use a mandolin slicer to get thin slices of fennel. I find that these cook quicker and caramelize better.
  • No Salt Needed – Do not add salt to this dish. The salt is taken care of thanks to the chicken broth added.
  • Follow Directions – To avoid over cooking beans and turning them to mush add them during the last few minutes of cooking.

White Bean Recipes

White plate with white beans and tomatoes with fresh herbs and grilled sausage links.

All you need is a can of white beans from your pantry and you can transform them into just about anything. Here are a few of my favorite white bean recipes.

  • Sausage White Bean and Kale Soup
  • White Beans with Bacon and Herbs
  • Roasted Cauliflower with White Beans
  • White Bean Saute

If you make this white beans recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

White Beans with Fennel & Tomatoes

White Beans with Fennel and Tomatoes is a hearty Italian side dish made with caramelized fennel, onions, garlic, and grape tomatoes. This quick cooking side dish is done within 30 minutes and compliments Italian Sausage.
5 from 1 vote
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Course: Side Dish
Cuisine: Italian
Diet: Gluten Free, Low Lactose
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 4
Calories: 330kcal
Author: Katie

Equipment

  • Stove Top

Ingredients

  • 1 tablespoon Olive Oil
  • 1 bulb Fennel thinly sliced
  • 2 cups Chicken broth
  • 5 cloves Garlic chopped
  • 1 small Onion diced
  • 2 cans Great Northern White Beans drained and rinsed
  • ½ pint Grape tomatoes
  • ¼ cup Basil chopped
  • ¼ cup Parsley chopped
  • cracked black pepper to taste

Instructions

  • In a large pot add olive oil and bring the pot to high heat. Add the thinly sliced fennel and begin sauteing. Add 1 cup of chicken broth and reduce the heat down to medium-high heat. Place the lid on top of the pot and let cook for 10 minutes *check occasionally and stir to make sure fennel is not burning and/or sticking to the bottom of the pot.
  • After the 10 minutes add chopped garlic and onions to the pot, stir well. Add the remaining 1 cup of chicken broth, stir, reduce heat to medium, and place lid back on the pot. Cook for an additional 5 minutes or until onions are translucent.
  • Add the 2 cans of white beans, mix well, and then add the grape tomatoes. Place the lid back on the beans and simmer on low for 5 minutes.
  • Stir in chopped basil, parsley, and season with cracked black pepper. Mix well, and serve.

Notes

  • I like to use a mandolin slicer to get thin slices of fennel. I find that these cook quicker and caramelize better.
  • Do not add salt to this dish. The salt is taken care of thanks to the chicken broth added.
  • To avoid over cooking beans and turning them to mush add them during the last few minutes of cooking.

Nutrition

Serving: 8oz. | Calories: 330kcal | Carbohydrates: 57g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Sodium: 478mg | Potassium: 1534mg | Fiber: 14g | Sugar: 3g | Vitamin A: 966IU | Vitamin C: 31mg | Calcium: 221mg | Iron: 8mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

« Grilled Sausage and Peppers
Slow Cooker Chili Cheese Dip »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Marie@citronlimette

    May 26, 2012 at 8:43 pm

    Light recipe for the summer. I also live in sunny Florida.
    Hope to meet you sometime.
    Thank you!

    Reply
  2. Bee (Quarter Life Crisis Cuisine)

    May 25, 2012 at 9:02 am

    This is so pretty! And what fresh, summery flavors. I’m sure it was an excellent side for your previous dish that I see in the background there 🙂

    Reply
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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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