Name: Fennel and Black Bean Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Vegetable oil - 1 tablespoon; Fennel, chopped - 1 bulb; Onion, chopped - 1 large; Garlic, minced - 2 cloves; Vegetable stock - 4 cups; Black beans, undrained - 1 (15.25 ounce) can; Diced tomatoes - 1 (14.5 ounce) can; Red pepper flakes - 1 teaspoon; Ground black pepper - 1 teaspoon; Ground cumin - 1 teaspoon; Dried thyme - 1 teaspoon; Bay leaves - 2; Frozen spinach, thawed - 1 (10 ounce) package

Ingredients for - Fennel and Black Bean Soup

1. Vegetable oil 1 tablespoon

2. Fennel, chopped 1 bulb

3. Onion, chopped 1 large

4. Garlic, minced 2 cloves

5. Vegetable stock 4 cups

6. Black beans, undrained 1 (15.25 ounce) can

7. Diced tomatoes 1 (14.5 ounce) can

8. Red pepper flakes 1 teaspoon

9. Ground black pepper 1 teaspoon

10. Ground cumin 1 teaspoon

11. Dried thyme 1 teaspoon

12. Bay leaves 2

13. Frozen spinach, thawed 1 (10 ounce) package

How to cook deliciously - Fennel and Black Bean Soup

1 . Stage

Heat oil in a large pot over medium heat. Add fennel and onion; cook and stir until slightly softened, about 5 minutes. Stir in garlic; cook until fragrant but not browned, about 2 minutes.

2 . Stage

Pour vegetable stock, black beans, diced tomatoes, red pepper flakes, pepper, cumin, thyme, and bay leaves into the pot. Bring to a gentle boil; reduce heat and simmer, stirring occasionally, until fennel is tender, 35 to 45 minutes. Add spinach, stirring to separate leaves; simmer until heated through, 1 to 2 minutes.