Tomatoey Fennel White Bean Soup

🥘 Ingredients

• raw cashews ¾ cup
• medium fennel bulbs 2
• medium or large shallot 2
• cherry tomatoes 1
• garlic cloves 8
• sprigs fresh thyme 10-12
• extra virgin olive oil 3 tbsp
• Kosher
• vegetable broth 2 ¼ cup
• cans of cannellini beans 1 ½
• tomato paste ¼ cup
• dried oregano 1 ½ tsp
• red pepper flakes ½ tsp
• vegetable broth ¼ cup
• extra virgin olive oil 1 ½ tbsp
• garlic cloves 4
• Kosher
• bay leaves 2
• flat-leaf parsley leaves and tender stems 1 handful
• medium lemons ½
• Crusty bread to serve 4
• garlic clove 1

Creamy Soup Base

1. 1

   Prepare: raw cashews , medium fennel bulbs , medium or large shallot , cherry tomatoes , garlic cloves , sprigs fresh thyme , extra virgin olive oil , Kosher salt and freshly cracked black pepper, vegetable broth .
2. 2

   Arrange a rack in the middle of the oven and preheat to 450ºF / 230ºC.
3. 3

   If you have a high-powered blender, add the cashews to a bowl and cover with boiling water for 15 minutes . Drain and rinse. If you don’t have a high powered blender, add the cashews to a saucepan, cover with water, and boil on the stove for 15 minutes.
4. 4

   While the cashews soak, slice the fennel stalks off. Slice the fennel bulbs in half, lengthwise, then slice crosswise in pieces ⅓- to ½-inch ( timer cm) thick. If desired, reserve the wispy fennel fronds and wrap them in a paper towel; store in a ziploc bag in the fridge to use as a garnish.
5. 5

   In a 13x9” (3.3 L) baking dish, combine the sliced fennel, halved shallots, cherry tomatoes, garlic, thyme sprigs, olive oil, 1 1/2 tsp of kosher salt, and a generous amount of pepper. Toss to combine.
6. 6

   Roast for 27-30 minutes , or until the fennel is tender and the tomatoes are wrinkly, blistered in spots, and bursting.
7. 7

   Once done roasting, strip the leaves from the thyme, discarding the stems. Transfer the mixture, including thyme leaves and any accumulated liquid, to a blender. Add the broth and soaked cashews. Start blending on low, gradually working to high, scraping down the sides as you go, until smooth and pureed and all cashew bits are pulverized. Season to taste with salt and pepper.
8. 8

   Label and store in a very large jar or airtight container (or two) and refrigerate for up to 5 days.
9. 9

   Gather: cans of cannellini beans , tomato paste , dried oregano , red pepper flakes , vegetable broth , timer cup Creamy Soup Base (from meal prep), extra virgin olive oil , garlic cloves , Kosher salt and freshly cracked black pepper, bay leaves , flat-leaf parsley leaves and tender stems . For the 1 handful of fennel fronds (optional) (from meal prep): medium lemons . For the for serving:: Crusty bread to serve , garlic clove .
10. 10

    Drain and rinse the beans. In a bowl, smash the beans with a fork or potato masher, keeping some beans whole.
11. 11

    In a small bowl, combine the tomato paste, dried oregano, and red pepper flakes. Pour the vegetable broth into the Creamy Soup Base; set aside.
12. 12

    Heat the olive oil in a Dutch oven over medium heat. Once hot, add the garlic and cook for 2 minutes , stirring frequently, or until starting to see some color. Add the tomato paste mixture and stir vigorously for 1 ½ to 2 minutes, or until the tomato paste darkens. If it starts to burn, lower the heat and add a splash of broth to scrape up any browned bits. Add the mashed beans, 1/2 tsp kosher salt, black pepper to taste, and bay leaves. Toss to coat the beans.
13. 13

    Pour in the Creamy Soup Base and vegetable broth mixture. Bring to a boil, then reduce the heat to a simmer. If the soup is too thick for your liking, add more broth. Simmer for 10 minutes , stirring occasionally.
14. 14

    While the soup simmers, prepare your side salad (if you’re making one) and prep the final ingredients. Chop the parsley and fennel fronds, if using. Toast the bread using your preferred method; while warm, rub one side of each slice of bread with the halved garlic. If desired, drizzle on a bit of good-quality olive oil (or add a pat of vegan butter).
15. 15

    Remove the soup from the heat. Discard the bay leaves. Add 1 tbsp lemon juice, and season to taste with salt/pepper. Garnish with parsley and fennel fronds, if using. Taste, adding more lemon juice or salt as desired.
16. 16

    Transfer the soup to bowls. Drizzle on some good-quality olive oil. Serve with garlic-rubbed toast and your side salad, if you made one.