INGREDIENTS
2 tablespoons (30 mL) extra-virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, chopped
1 small fennel bulb, coarsely chopped
3 to 4 large carrots, chopped
1 tablespoon (15 mL) fresh thyme leaves
2 tablespoons (30 mL) balsamic vinegar
1 roasted red bell pepper, fresh or from a jar
¼ cup (60 mL) cooked cannellini beans, drained and rinsed
2 tablespoons (30 mL) tomato paste
4 cups (1 L) vegetable broth
Sea salt and freshly ground black pepper
GARLIC CROUTONS
4 slices day-old bread, cubed
Extra-virgin olive oil, for drizzling
½ garlic clove, minced
Sea salt and freshly ground black pepper
DIRECTIONS
Preheat the oven to 350°F (180°C).
Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrot edges begin to brown, about 10 minutes. Add the balsamic vinegar, bell pepper, cannellini beans, tomato paste, vegetable broth, and another few pinches of salt. Simmer until the carrots are tender, 15 to 20 minutes.
Meanwhile, make the croutons: On a baking sheet, toss the bread cubes with a drizzle of olive oil and the garlic. Season with salt and pepper. Bake until crispy, 10 to 15 minutes.
Add the simmered soup to a high-speed blender (you can work in batches if you need to) and puree until smooth. Taste and adjust the seasonings.
Serve in bowls with a drizzle of olive oil and the croutons on top.
SERVES: 4
VEGAN
GLUTEN-FREE: Skip the croutons.