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White Bean Fennel Soup Recipe
Nb persons: 5
Yield:
Preparation time:
Total time:
Source:
| Prep: 10 min. Cook: 45 min. 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) | white kidney or 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. Yield: 5 servings.
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