White Bean And Fennel Soup |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Easy soup with nice flavor, full of antioxidents. Can be made vegetarian with vegetable broth instead of chicken broth. From Janet Keeler's quick meal file, St. Petersburg Times Ingredients:
1 yellow onion, chopped |
1 small fennel bulb, trimmed and sliced |
2 tbsp of oil |
5 cups of chicken broth, or vegetable broth if desired |
1 can of white cannelini beans drained and rinsed |
1 can of diced tomatoes with the juice |
1/2 tsp of thyme |
several grinds of black pepper |
a bay leaf |
3 cups of fresh spinach |
Directions:
1. Heat oil in the bottom of a heavy large saucepan.
2. Saute onion and fennel for a few minutes.
3. Add broth, beans, tomatoes, herbs, pepper.
4. Cook on low heat for 15 minutes until fennel is tender.
5. Fish out the bay leaf and discard.
6. Add spinach, cook until wilted.
7. Serve with a crusty bread and green salad with vinagrette.
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