• 2 tbsp olive oil
  • 1 fennel bulb, trimmed and finely sliced
  • 1 tsp dried thyme
  • 1 garlic clove, crushed/grated
  • 180ml white wine
  • 500ml Freja Beef Bone Broth
  • 1 x can of white beans
  • Roasted pumpkin seeds to garnish




  1. Heat the olive oil in a large, heavy bottom saucepan and saute the fennel until soft - about 5 minutes. 
  2. Add the garlic and cook for another few minutes.
  3. Pour in the wine and reduce by around half.
  4. Add the Freja broth, can of beans and season well. Simmer for 10 minutes.
  5. Take off the heat and blent till smooth.
  6. Check seasoning before serving the garnish with the toasted pumpkin seeds.