# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large fennel bulb, trimmed and diced (reserve fronds for garnish)
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
→ Beans & Broth
06 - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
07 - 4 cups vegetable broth (gluten-free if needed)
→ Seasonings
08 - 1 teaspoon dried thyme
09 - 1 bay leaf
10 - ½ teaspoon sea salt, or to taste
11 - ¼ teaspoon freshly ground black pepper
→ Finishing
12 - Juice of ½ lemon
13 - Extra virgin olive oil, for drizzling
14 - Reserved fennel fronds, chopped, for garnish
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced fennel, onion, and carrots. Cook for 6 to 8 minutes until softened and aromatic.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add white beans, vegetable broth, dried thyme, bay leaf, sea salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
04 - Remove bay leaf. Use an immersion blender to partially purée the soup, leaving some beans and vegetables intact for texture. Alternatively, blend half the soup in a stand blender and return it to the pot.
05 - Stir in lemon juice, taste, and adjust seasoning as needed.
06 - Ladle soup into bowls, drizzle with extra virgin olive oil, and garnish with chopped fennel fronds.
