White Bean Fennel Soup
Light & Tasty
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Even when the garden is snow-covered, its bounty crops up in the steaming bowls Donna Quinn passes around her Salem, Wisconsin table. "This filling soup is a favorite with our family and is often requested for company dinners," she reports. A hint of fennel accents the flavor or this quick-to-fix bean soup...and spinach and tomatoes add color.
SERVINGS: 5
CATEGORY: Low Fat
METHOD: Stovetop - One-Dish
TIME: Prep: 10 min. Cook: 45 min.
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) white kidney or 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
Directions:
In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender.
Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted. Yield: 5 servings.