Instructions

• Heat 2 tablespoons of the extra-virgin olive oil in a large pot over medium heat.
• Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the chopped garlic, coarsely chopped fennel, chopped carrots, and fresh thyme leaves. Stir and cook until the carrots begin to soften, about 10 minutes.
• Stir in the balsamic vinegar, the 3 jarred roasted red bell peppers, the drained and rinsed cannellini beans, tomato paste, vegetable broth, and 1/2 teaspoon of the sea salt. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes.
• Remove the pot from the heat. Working in batches if necessary, transfer the hot soup to a high-speed blender. Add the remaining 2 tablespoons of extra-virgin olive oil to the blender. Blend until smooth, taking care to vent the blender lid slightly or pulse to avoid steam pressure.
• Return the pureed soup to the pot and reheat gently if needed. Taste and season: add up to an additional 1/2 teaspoon sea salt if desired (to total 1 teaspoon if needed), add the 1/2 teaspoon freshly ground black pepper, and stir in 1/2 teaspoon red pepper flakes if you want heat. If you want more acidity, add a few drops of balsamic vinegar to taste.
• Ladle the soup into bowls. Top each bowl with the diced jarred roasted red pepper, a drizzle of extra-virgin olive oil, finely chopped parsley, pinches of red pepper flakes as desired, and microgreens. Serve with warm baguette.