Tuscan White Bean with Roasted Fennel

1 large fennel bulb

1 small yellow onion

4 minced cloves garlic

2 cans white beans(rinsed)

4 cups broth

2 tsp chopped rosemary (optional)

1/2 tsp ground fennel seeds

salt and pepper

1 tsp fresh lemon juice

Preheat oven to 425.

Cut off the bottom and top of the fennel bulb(save some fronds for garnish)

Slice the bulb in half and then half the other way, creating small slices, spread them on a cookie tin

Roast in the oven for 30 minutes. (I spray with cooking oil, but the recipe did not say that)

Saute onion and garlic, add the broth and 1 can of the beans. Bring to a boil. add spices. Simmer 10 minutes

With immersion blender, make a puree.

(If you had to use an actual blender, return to pot and add the other can of beans.  simmer 10 more minutes.

Add the fennel and lemon juice and rosemary, salt and pepper, Garnish with fennel fronds.