White Bean Fennel Soup
by anne dimaggio
serves: 5
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| Ingredients: |
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1 large |
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Onion, chopped |
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1 small |
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fennel bulb, thinly sliced |
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1 T |
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olive oil |
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5 C |
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Chicken broth |
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1 15oz can |
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white kidney or cannellini bean, rinsed and drained |
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1 14.5 oz can |
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diced tomatoes, undrained |
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1 t |
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thyme |
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1/4 t |
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pepper |
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1 |
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bay leaf |
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3 c |
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fresh spinach |
| Directions: |
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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 untill spinach is wilted.
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