As the weather begins to cool down warm up with this hearty, intensely flavored soup that is bursting with earthy, good-for-you vegetables! 

Root Vegetable Soup with Fennel Bulb 

Makes 6 servings (9 cups)
Total time: 1 hour

Ingredients

Heat:

• 1 Tbsp. olive oil 
• 2 cups sliced carrots
• 1 3/4 cups diced yellow beets
• 1 1/2 cups thinly sliced fennel bulb 
• 1 cup diced oninos
• 1 cup sliced parsnips
• 1 cup sliced celery 
• 2 Tbsp. minced fresh garlic

Deglaze:

• 1/2 cup dry white wine
• 6 cups vegetable broth
• 2 dried bay leaves
• 1 Parmesan rind

Stir in: 

• 2 Roma tomatoes, seeded and diced 
• 2 Tbsp. each chopped fresh parsley, basil, and fennel fronds
• 2 Tbsp. white wine vinegar
  Salt and black pepper to taste
  Shredded parmesan to garnish

Directions

1. Heat oil in a large pot over medium heat; add carrots, beets, fennel, onions, parsnips and celery. Cook vegetables until they begin to soften, 5-7 minutes. Add garlic; cook until fragrant, 1-2 minutes. 
2. Deglaze pan with wine; simmer until reduced by half, 3-4 minutes. Stir in broth, bay leaves, and Parmesan rind. Simmer soup, partially covered, until vegetables are tender, 20-25 minutes. 
3. Stir in tomatoes, parsley, basil, fennel fronds, and vinegar; season with salt and pepper. Garnish servings with shredded Parmesan. 

Note: If you are not familiar with adding a Parmesan rind to a pot of soup as it cooks, don't be swayed by this idea. It adds great depth of flavor. And the trio of herbs adds a pop of freshness to the aromatic broth. It is so delicious!! 

Per serving: 153 cal; 5g total fat (2g sat); 20g carb; 5g fiber; 8g protein.