I love this soup because not only is it full of vibrant vegetables (fennel, golden beets and dandelion greens) but the beets do all the heavy lifting. As they simmer away, they impart a subtle sweetness and turn the broth that gorgeous golden hue. No turmeric needed! White beans make it hearty and fresh lemon and herbs added at the end bring it all together. Ladle it up and finish with some olive oil and an optional shaving of Parm (or nutritional yeast if you’re vegan or dairy-free).

While Indian Summer is still holding on here in Sausalito, we have cool evenings and this soup has been a favorite in our kitchen lately. Hope it finds a place in your Autumn rotation too.

Fennel, White Bean & Golden Beet Soup

Serves 4-6
Notes: Recipes calls for dried oregano, dill and red pepper flakes. Other dried herbs like an Italian blend or thyme work as well. However, I don't recommend rosemary; it will overpower.

• 3 Tbsp. extra-virgin olive oil

• 1 small onion, chopped

• 3 large cloves garlic, minced

• 1 1/2 tsp. dried oregano

• 1 tsp. dried dill

• 1 tsp. red pepper flakes (or to taste)

• 2 small-medium fennel bulbs, cored and cut into 1/2" dice (reserve fennel fronds)

• 6 cups (1.4 L) water

• 2 1/4 tsp. salt & black pepper, to taste

• 2 medium golden beets, scrubbed and rinsed, cut into 1/4" dice

• 2 15-oz cans (3 cups) white beans (Cannelini or Great Northern), drained & rinsed

• 1/2 large bunch dandelion greens (Swiss chard, kale or spinach also work), finely chopped

• Juice from 1/2-1 lemon

• Toppings: Reserved fennel fronds, chopped; fresh dill, chopped (optional); drizzle of extra-virgin olive oil, shavings of Parmesan or sprinkle of nutritional yeast

1. Heat a large soup over medium heat. Add olive oil, onion and garlic. Saute for one minute, then stir through dried oregano, dried dill, red pepper flakes and fennel.

2. Raise heat to high, add water and salt, cover and bring to a boil. Once boiling, add beets, cover and lower heat to medium to cook at a medium simmer for 10 minutes, or until beets or al dente, or just tender. Stir in beans, sliced dandelion greens and lemon. Taste and adjust for seasoning.

3. Ladle into bowls and finish with toppings. Enjoy!