White Bean Fennel Soup

Ingredients

  • 1 large onion, chopped

  • 1 small fennel bulb, thinly sliced

  • 1 tablespoon olive oil

  • 5 cups reduced-sodium chicken broth or vegetable broth

  • 1 can (15 ounces) cannellini beans, rinsed and drained

  • 1 can (14-1/2 ounces) diced tomatoes, undrained

  • 1 teaspoon dried thyme

  • 1/4 teaspoon pepper

  • 1 bay leaf

  • 3 cups shredded fresh spinach

Directions

  • In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender.

  • Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.

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