This is a healthy and great tasting soup ~ with sweet potatoes, turnip, fennel and cannellini beans. You might not think you'd like fennel in your soup because of its licorice-like flavor, but when cooked it has a mild and kind of sweet taste. Fennel contains fiber, potassium and important nutrients.
-4 cups unsalted vegetable stock
-8 ounces fresh mushroom, stems removed and chopped (shiitake or baby portobello recommended)
-3 Tbsps olive oil
-2 large yellow onions, chopped
-2 sweet potatoes, peeled and cut into 3/4" pieces
-2 turnips, peeled and cut into 3/4" pieces
-1 fennel bulb, thinly sliced
-2 tsps fresh thyme leaves
-1 14.5-ounce can Fire Roasted Tomatoes (Hunts)
-1/2 cup dry white wine such as sauvignon blanc
-1 bay leaf
-2 15-ounce cans cannellini beans (white kidney), rinsed and drained
-Salt and pepper to taste
-Parmesan cheese, shredded, for topping
Heat a large Dutch oven over medium heat. Add 3 tablespoons of olive oil and onion and cook 10 minutes, stirring occasionally.
Add potatoes, turnips, fennel, mushrooms and thyme; cook an additional 10 minutes, stirring occasionally.
Add tomato, vegetable stock, wine, bay leaf; and salt and pepper, to taste; bring to a boil. Reduce heat to medium-low, and cook, partially covered, for 25 minutes.
Stir in beans and continue cooking for an additional 10 minutes.
Before serving, top each soup bowl with some shredded Parmesan cheese.
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