White Bean Fennel Soup Recipe

Nutrition Facts

  • One serving:
  • (1-1/2 cups)
  • Calories:
  • 152
  • Fat:
  • 3 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 976 mg
  • Carbohydrate:
  • 23 g
  • Fiber:
  • 7 g
  • Protein:
  • 8 g
  • Diabetic Exchange:
  • 1 starch, 1 vegetable, 1 very lean meat.


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White Bean Fennel Soup

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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.


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