White Bean Dill Soup with Sweet and Smokey Walnuts
Servings
4people
Servings
4people
Ingredients
  • 1/2cup raw walnut halves
  • 3 Tbsp maple syrup
  • 1/4tsp smoked paprika
  • 1/4cup tahini
  • 3 Tbsp lemon juice
  • 2 Tbsp water
  • 1 Tbsp coconut oil or grapeseed oil
  • 1 yellow onionfinely diced
  • 3 garlic clovespeeled and minced
  • 1 large fennel bulbstalks and fronds trimmed, bulb finely diced
  • 1/2tsp kosher salt
  • 1tsp fresh thyme leaves
  • 2 – 19oz cans white kidney beansdrained and rinsed
  • 3cups no-salt-added vegetable stock
  • 1/2cup fresh dill frondschopped
  • freshly ground black pepperto taste
Instructions
  1. Start by making sweet and smoky walnuts. Line baking tray with parchment paper and set aside.
  2. In large frying pan, place walnut halves and then place over medium-high heat. Cook, stirring constantly to prevent burning, until walnuts are lightly toasted, about 2 to 3 minutes. Add maple syrup to pan and continue to cook, stirring constantly, until maple syrup has coated walnuts and no syrup, or very little, is left in pan, about another minute. Remove frying pan from heat, sprinkle smoked paprika over candied walnuts, and stir to evenly incorporate. Transfer walnuts to parchment-lined baking tray and spread out as best you can in single layer. Set aside to cool while making soup.
  3. In small bowl, whisk together tahini and lemon juice; mixture will thicken. Add water and whisk until mixture is the consistency of pancake batter. Set aside.
  4. In large saucepan or Dutch oven, warm oil over medium-high heat. Add onion, garlic, fennel, and salt; sauté until vegetables are translucent and just starting to caramelize, about 5 to 7 minutes. Add thyme and sauté for an additional minute. Stir in broth and beans. Let soup come to a hard simmer before turning down heat to medium-low and allowing soup to simmer for 15 minutes, stirring occasionally. Remove saucepan from heat and stir in tahini mixture and dill. Season to taste with pepper.
  5. To serve, divide soup among serving bowls and top with some sweet and smoky walnuts. Leftover soup will keep refrigerated in an airtight container for up to 5 days.