Recipe // Roasted Fennel Soup With Apple + White Beans

Ingredients:

→ 2 large fennel bulbs, sliced into ½-inch thick pieces
→ 2 cups cannellini beans, cooked
→ 1 medium yellow onion, sliced
→ 1 large apple, chopped (honeycrisp used here)
→ 3 tbsp olive oil (divided)
→ 2 tsp dried thyme
→ 3 cloves garlic, minced
→ 1 small-medium yukon gold potato, chopped
→ ½ cup re_ vegetable broth powder to make 1 quart vegetable broth
→ 1 tbsp fresh thyme
→ Salt and pepper, to taste

Directions:

→ 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.

→ 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.

→ 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.

→ 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.

→ Top with fennel fronds, a drizzle of olive oil or toast up some bread and enjoy.