White bean fennel soup

White bean and fennel soup

Made this up last week and have been dipping into batches since. Great stuff, and as I love fennel I couldn’t ask for more. The recipe came from one of my CSA mailouts:

• 1 large onion, chopped
• 1 small fennel bulb, thinly sliced
• 1 tablespoon olive oil
• 5 cups reduced sodium chicken broth or vegetable broth
• 1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
• 1 (14.5 ounce) can 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.

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