- 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
- 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.
Reviews for White Bean Fennel Soup
"Love it! After reading the reviews, I added season salt, garlic and celery. It is delicious. A little fresh parmesan grated over each serving, along with some warm bread - cornbread or French bread - and you have a very satisfying meal. I definitely will make this again, maybe adding grilled or shredded chicken, pre-cooked sausage or turkey. My family loves soup year-round; so, this is an excellent light summer option when tomatoes & various herbs are in season and can be used fresh instead of canned or dried."
"This is wonderful soup - tasty and nutritious. Have made it many times since I found the recipe years ago in the magazine. (Came to the website now because I misplaced the recipe after making my grocery list today - hate when that happens!! But thankful to be able to get it again here.) This is one of our favorites."
"Loved this recipe. I always add additional amount of seasonings to recipes, as well as garlic and celery. I was afraid of the amount of fennel but I was truly wrong. This is a keeper."
"Perfect combination of ingredients. I used the veggie broth. For my second bowl :) I added a dash of sweet Thai Chili Sauce, and it was delicious, too. I will definitely make this soup again!"