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 bring the heat down to medium-high heat placing a lid on top of the pot and letting 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 cooking for an additional 5 minutes or until onions are translucent.
Add the 2 cans of white beans (do not drain--add the liquid), 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 and parsley, and season with cracked black pepper. Mix well, and serve.
*Do not add salt to this dish. The salt is taken care of thanks to the chicken broth added.