Name: Fennel Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5 servings
Ingredients: 1 large onion, chopped; 1 small fennel bulb, thinly sliced; 1 tablespoon olive oil; 5 cups reduced-sodium chicken broth or vegetable broth; 1 can (15 ounces) cannellini beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 teaspoon dried thyme; 1/4 teaspoon pepper; 1 bay leaf; 3 cups shredded fresh spinach

Did you know you needed a fennel soup recipe? Well now you do, and good thing, because this nourishing dish is reliably light, fresh and flavorful.

Ingredients

1 large onion, chopped

1 small fennel bulb, thinly sliced

1 tablespoon olive oil

5 cups reduced-sodium chicken broth or vegetable broth

1 can (15 ounces) cannellini beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, undrained

1 teaspoon dried thyme

1/4 teaspoon pepper

1 bay leaf

3 cups shredded fresh spinach

Instructions

1 Prepare and simmer the soup

2 Heat the olive oil in a large saucepan. Add the onion and fennel, and saute them until they begin to soften. Add the broth, beans, tomatoes, thyme, pepper and bay leaf. Bring the saucepan to a boil, then reduce the heat, cover the pot, and cook the soup at a low simmer for about 30 minutes, or until the fennel is completely tender.

3 Finish the soup

4 Remove the bay leaf and discard it. Add the spinach and cook for three to four minutes more, or until the spinach is wilted. Serve the soup immediately.