Roasted Red Pepper Soup

• ¼ cup extra-virgin olive oil (divided, plus more for drizzling)
• 1 medium yellow onion (chopped)
• 2 garlic cloves (chopped)
• 1 small fennel bulb (coarsely chopped)
• 3 medium carrots (chopped)
• 1 tablespoon fresh thyme leaves
• 2 tablespoons balsamic vinegar
• 3 jarred roasted red bell peppers
• ¼ cup cooked cannellini beans (drained and rinsed)
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• ½ to 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes (optional)
• 1 jarred roasted red pepper (diced)
• Finely chopped fresh parsley or fresh basil leaves
• Red pepper flakes
• Microgreens
• Warm baguette

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