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Roasted Fennel Soup With Apple + White Beans on a woven placemat
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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 🧑

By Lydia Hall on Oct 1, 2025

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 they’re 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

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