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Continue adding the potatoes, white beans and baby carrots, circling around the soup pot so that each vegetable has its own section. Occasionally, stir the soup near the bottom of the pan. You want to avoid mixing the top layer of featured vegetables, but you also want to keep the pureed vegetables from burning on the bottom of the pan.
Add the remaining broth. Add the reserved slice half of the fennel bulb to the top right corner of the soup (between 12:00 and 2:00). Add the artichoke hearts between 2:00 and 4:00. Simmer the vegetables for 10 to 15 minutes. Ladle the soup into bowls, getting a little of each vegetable. Serve the soup with a slice of crusty bread that has been rubbed with olive oil and garlic.