White Bean Fennel Soup
- 1 lage onion, chopped
- 1 small fennel bulb, thinly sliced
- 1 T olive oil
- 5 cups chicken or vegetable broth
- 1 can(15 ounces) cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 t dried thyme
- 1/4 t pepper
- 1 bay leaf
- 3 cups fresh spinach
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.