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White Bean Fennel Soup

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

Get Ingredients

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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