1 cup small white beans, soaked overnight
in cold water
1/4 yellow onion, peeled
1 medium carrot, peeled and cut into large
chunks
4 sprigs of fresh thyme
1/4 bay leaf
3.5 cups vegetable stock
8 garlic cloves
1/2 tbsp kosher salt
1/2 tbsp freshly cracked black pepper
1 fresh firm fennel bulb, quartered, cored
and sliced crosswise 1/8 inch thick
1 large ripe tomato, diced
2 tbsp chopped basil
2 tbsp balsamic vinegar
4 tbsp sliced green onions
2 tbsp coarsely chopped Italian parsley
1 tbsp freshly squeezed lemon juice
1/2 tbsp finely chopped thyme
1 tbsp rinsed capers, chopped |