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.