Hey friends! I’ve got a hearty fall soup for you today. It’s full of rich flavors from the toasted fennel seeds and roasted garlic. It’s one of my favorite fall soups and I hope you like it as much as I do. Stay warm…
White Bean and Fennel Soup
1 bulb garlic
3 tablespoons olive oil
1 tablespoon fennel seeds
1/4 teaspoon red pepper flakes
1/2 yellow onion, diced
1 stalk celery, diced
1 carrot, diced
4 cups cooked navy beans or great northern beans
3 cups vegetable broth
Preheat the oven to 450 degrees. Slice the top off of the bulb of garlic and place it on a baking sheet. Roast the garlic for 30 minutes until soft and aromatic. Remove from the oven and set aside until cool enough to handle. Once the garlic has cooled slightly, peel the cloves and set aside.
In a large pot heat the oil over medium heat. Add the fennel seeds and fry until golden and fragrant. Add the red pepper flakes and onion. Cook until the onion is soft and translucent, 3-5 minutes. Add the celery, carrot and roasted garlic. Cook for a few more minutes, stirring frequently. Add the beans and broth and simmer for 10-15 minutes to allow the flavors to mingle.
At this point you can serve the soup as is for a heartier version or you can puree the soup until completely smooth and dress it up with crumbled, toasted bread, fennel seeds and arugula sprouts.