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.