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