Rinse beans with water. Reserve 1 can of beans to emulsify later.
Add butter and olive oil to heavy bottomed pan.
Add in onion, carrot, celery (and fennel if using fresh) and cook until nearly soft.
Add in garlic, cook a minutes, but not browning.
Add in chicken broth. Add in beans that are rinsed and drained.
Add In spices, and shredded chicken.
Blend reserved can of beans until pureed. Add to soup.
Cook until carrots are soft.
Serve with Parmesan or Pecorino cheese and a drizzle of olive oil.