# 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 ounces each) white beans (cannellini or Great Northern), drained and rinsed
07 - 4 cups vegetable broth (gluten-free if required)
→ Seasonings
08 - 1 teaspoon dried thyme
09 - 1 bay leaf
10 - 1/2 teaspoon sea salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper
→ Finishing
12 - Juice of 1/2 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. Sauté for 6 to 8 minutes until vegetables soften and become fragrant.
02 - Add minced garlic to the pot and cook for 1 minute until its aroma develops.
03 - Stir in white beans, vegetable broth, dried thyme, bay leaf, salt, and black pepper. Bring mixture to a gentle boil, then reduce heat to maintain a simmer. Cook uncovered for 20 minutes, stirring occasionally.
04 - Remove bay leaf. Using an immersion blender, pulse the soup until partly puréed, preserving some beans and vegetables for texture. Alternatively, blend half of the soup in a blender, then return to the pot.
05 - Stir in lemon juice. Adjust seasoning as necessary to taste.
06 - Ladle into bowls, drizzle with extra virgin olive oil, and garnish with chopped fennel fronds.
