Name: Fennel Soup
Prep time: 10 min
Cook time: 10 min
Yield: 5
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Fennel Soup

1. 1 large onion, chopped -

2. 1 small fennel bulb, thinly sliced -

3. 1 tablespoon olive oil -

4. 5 cups reduced-sodium chicken broth or vegetable broth -

5. 1 can (15 ounces) cannellini beans, rinsed and drained -

6. 1 can (14-1/2 ounces) diced tomatoes, undrained -

7. 1 teaspoon dried thyme -

8. 1/4 teaspoon pepper -

9. 1 bay leaf -

10. 3 cups shredded fresh spinach -

How to cook deliciously - Fennel Soup

1. Stage

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.

2. Stage

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.