Fennel and Black Bean Soup
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

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.