Heat a large saucepan over medium high heat. Add olive oil. Once oil is hot, add fennel bulb, fresh thyme, parsley, onion, and butter. Cook veggies and add the chopped garlic cloves after 5 – 7 minutes and continue to cook for about 10 to 15 minutes while stirring occasionally.
Add cherry tomatoes, bay leaf and cook for 5 minutes. Add white beans and stir. Add vegetable or chicken broth. Bring to a boil, season to taste, reduce heat and allow soup to come to a gentle simmer. Simmer for 30 minutes. Season with Noubess Hot and Spicy Sauce and season to taste, with salt and pepper again if desired.
Dried beans that are cooked taste better with this recipe.
If using canned beans, reduce cooking time.