Recipe // Roasted Fennel Soup With Apple + White Beans
Starting off soup season with a cozy harvest recipe perfect for eating with a hunk of sourdough. Save for fall flavors and plant-rich nutrition π§‘
Ingredients:
β 2 large fennel bulbs, sliced into Β½-inch thick pieces
β 2 cups cannellini beans, cooked
β 1 medium yellow onion, sliced
β 1 large apple, chopped (honeycrisp used here)
β 3 tbsp olive oil (divided)
β 2 tsp dried thyme
β 3 cloves garlic, minced
β 1 small-medium yukon gold potato, chopped
β Β½ cup re_ vegetable broth powder to make 1 quart vegetable broth
β 1 tbsp fresh thyme
β Salt and pepper, to taste
Directions:
β Preheat oven to 400F. Place the fennel, onion, and apple onto a large baking sheet. Toss to coat in 2 Tbsp olive oil and dried thyme, salt, and paper. Roast in the oven for 30-35 minutes, tossing halfway, until veggies are fork tender and lightly browned.
β Meanwhile, heat remaining 1 Tbsp olive oil in a large pot over medium. Add in garlic, potato, fresh thyme (or use additional dried thyme), salt, and pepper. Cook for about 5 minutes, stirring frequently.
β Add veggie broth to the pot of potatoes and bring to a boil. Cover, reduce heat, and let simmer for about 15 minutes, or until potatoes are fork tender. Add the cooked white beans at the end to make sure theyβre warm.
β Remove the veggies from the oven and add to the pot of soup. Using a handheld immersion blender blend until a thick, creamy soup forms.
β Top with fennel fronds, a drizzle of olive oil or toast up some bread and enjoy.
- Author:Β
- Lydia Hall
- Date:Β
- Oct 1, 2025