Aromatic White Bean Soup with Vegetables

Ingredients:
1 15 oz can great Northern beans, rinsed
2 teaspoons olive oil
2 fennel bulbs, trimmed and chopped
2 onions, chopped
2 celery stalks, chopped
2 garlic cloves, minced
2 tablespoons grated peeled fresh ginger
Red pepper flakes to taste
1 bay leaf
5 cups water
2 medium potatoes, cooked and diced
2 tomatoes, chopped
1/4 cup chopped flat-leaf parsley
1 teaspoon pepper
2 tablespoons fresh lemon juice

Heat oil in saucepan, add the fennel, onions, and celery. Saute until the vegetables soften. Add garlic and ginger and sauté until aromatic. Add bay leaf, pepper flakes, beans and water: bring to a boil. Reduce the heat and simmer, stirring occasionally, about 1 hour. Remove from heat to cool slightly, Discard bay leaf.

Working in batches if necessary, transfer the soup to a food processor and puree. Return to the saucepan and add the potatoes, tomatoes, parsley, salt and pepper: heat to serving temperature. Stir in the lemon juice just before serving.