# What you need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large fennel bulb, trimmed and diced (reserving 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, drained and rinsed
07 - 4 cups vegetable broth (gluten-free if required)
→ 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
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced fennel, onion, and carrots, cooking for 6 to 8 minutes until softened and aromatic.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Incorporate white beans, vegetable broth, dried thyme, bay leaf, salt, and pepper. Bring to a gentle boil, then lower heat and simmer uncovered for 20 minutes, stirring occasionally.
04 - Remove the bay leaf. Use an immersion blender to partially purée the soup, retaining some beans and vegetables for texture, or blend half in a stand blender then return to the pot.
05 - Stir in lemon juice, taste and adjust seasoning if necessary. Serve in bowls, drizzle with extra virgin olive oil, and garnish with chopped fennel fronds.
