Bean Fennel Soup
Total Time: 1 hr 5 mins
Preparation Time: 25 mins
Cook Time: 40 mins
Ingredients
- Servings: 7
- 1 large onion, chopped
- 1 garlic clove, finely chopped
- 1 fennel bulb, part only, chopped
- 4 mushrooms, chopped
- 3 (15 ounce) cans low sodium vegetable broth
- 1 (15 ounce) can low-sodium small beans, rinsed and drained
- 1 (15 ounce) can no-salt-added diced tomatoes
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper (or to taste)
- 1 bay leaf
- 3 cups fresh spinach, chopped or 1 1/2 cups frozen chopped spinach
Recipe
- 1 in a large saucepan (at least 5 quarts), add all ingredients but spinach.
- 2 bring to a boil, stirring frequently to prevent sticking or burning.
- 3 reduce heat and simmer for 30 minutes or until fennel is tender, stirring occasionally.
- 4 discard bay leaf.
- 5 add spinach and cook 3-4 min longer or until spinach is wilted.
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