I've been making lots of soups lately. They are such a good way to get lots of extra vegetables into my diet. I've also been on a mission to eat more beans. They are a great source of protein and vitamin B. This soup uses a lot of healthy ingredients. Jarred roasted red peppers can be substituted if you don't want to roast your own.
Ingredients:
1/4 cup extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 garlic cloves, chopped
1 small fennel bulb, coarsely chopped
3 medium carrots, chopped
1 tablespoon fresh thyme leaves
2 tablespoons balsamic vinegar
3 red bell peppers, roasted
1 can cooked cannellini beans, drained and rinsed
2 tablespoons tomato paste
4 cups vegetable broth
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
Preparation:
1. Preheat oven to 400 degrees. Place red peppers on a foil-lined baking sheet and drizzle with a tablespoon of olive oil. Bake for about 45 minutes, turning the peppers every 15 minutes.
2. Once peppers are roasted and slightly cooled, peel the skin off and remove the seeds.
3. In a large stockpot, heat 2 tablespoons of olive oil over medium heat.. Saute the onion until it starts to soften. Add the garlic and saute until fragrant.
4. Add the fennel, carrots, and thyme. Season with salt. Cover and simmer for about 15 minutes.
5. Add the balsamic vinegar, roasted red peppers, beans, tomato paste, and vegetable broth. Cover and simmer for 15-20 minutes, until carrots and fennel are soft.
6. Season with salt, pepper, and red pepper flakes.
7. Blend with an immersion blender or with a standing blender.
8. If desired, top with additional roasted red pepper or microgreens. Serve warm.
Adapted from Love and Lemons
Ingredients:
1/4 cup extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 garlic cloves, chopped
1 small fennel bulb, coarsely chopped
3 medium carrots, chopped
1 tablespoon fresh thyme leaves
2 tablespoons balsamic vinegar
3 red bell peppers, roasted
1 can cooked cannellini beans, drained and rinsed
2 tablespoons tomato paste
4 cups vegetable broth
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
Preparation:
1. Preheat oven to 400 degrees. Place red peppers on a foil-lined baking sheet and drizzle with a tablespoon of olive oil. Bake for about 45 minutes, turning the peppers every 15 minutes.
2. Once peppers are roasted and slightly cooled, peel the skin off and remove the seeds.
3. In a large stockpot, heat 2 tablespoons of olive oil over medium heat.. Saute the onion until it starts to soften. Add the garlic and saute until fragrant.
4. Add the fennel, carrots, and thyme. Season with salt. Cover and simmer for about 15 minutes.
5. Add the balsamic vinegar, roasted red peppers, beans, tomato paste, and vegetable broth. Cover and simmer for 15-20 minutes, until carrots and fennel are soft.
6. Season with salt, pepper, and red pepper flakes.
7. Blend with an immersion blender or with a standing blender.
8. If desired, top with additional roasted red pepper or microgreens. Serve warm.
Adapted from Love and Lemons