Prep the fennel: Cut off the stalks and discard. If desired, save a handful of the fronds for the garnish. Slice the bulb in half lengthwise (through the root ends), then slice crosswise very thinly (use a mandoline if you have one).

In a large saucepan or Dutch oven, heat 2 TBSP (28g) olive oil over medium heat for 2 minutes. Add the fennel with a pinch of salt and stir occasionally until lightly browned on the edges, 6 to 8 minutes.

Meanwhile, dice the potatoes into ½” (13 mm) pieces.

Add the cabbage, garlic, and ½ teaspoon kosher salt, tossing well into the oil/fennel. Stir occasionally until the cabbage softens and cooks down a bit, about 3 minutes.

Add the fennel seeds, thyme, red pepper flakes if using, and tomato paste. Stir frequently for 2 minutes (add a splash of water as needed to deglaze).

Add the potatoes and toss to coat in the mixture for 1 minute.

Add the beans and toss to coat for 1 minute.

Pour in the broth, deglazing any stuck food bits. Add the bay leaf, 10 to 15 twists of black pepper, and ½ to 1 teaspoon kosher salt (use the lower amount if sodium/salt sensitive).

Bring to a boil, then reduce the heat to medium-low and cover. Simmer covered for 20 minutes, stirring once or twice throughout, or until potatoes are tender.

While the soup simmers, prepare the Herb Topping: Finely chop the parsley and dill; zest the lemon on top of the herbs (~ 2 tsp zest). Season with ¼ heaping teaspoon flaky sea salt, then mix together.

While the soup simmers, make the Miso Milk: Add the miso to a measuring cup or bowl along with ~3 tablespoons (45 mL) warm water. Whisk well to dissolve the miso. Pour in the soy milk, nutritional yeast, and remaining 2 tablespoons (28g) olive oil and whisk well (the oil may rise to the top, that's fine).

When the potatoes are tender, remove the bay leaf. Pour the miso milk into the soup. Gently heat over medium-low for 2 minutes to allow the flavors to combine.

Remove from the heat and serve in bowls. Garnish each bowl with the herb topping and season to taste with a pinch of flaky salt.