Creamy and bright with robust tomatoes, hearty beans, and just the right amount of fennel, chile, and smoked paprika, this soup is delicious and a breeze to make.
Serves about 6
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 6 cloves garlic, chopped
- 1 medium fennel bulb, cored and chopped
- 3 medium carrots, chopped
- 4 ribs celery, chopped
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 2 teaspoons fine sea salt
- 1 (18.3-ounce jar) whole peeled tomatoes
- 4 cups chicken broth
- 3 cups cooked cannellini beans