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White Bean Fennel Soup

By: Donna Quinn

"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."

Rate/Review | Read Reviews (24)

1,154 Saves

Prep Time:
5 Min

Cook Time:
40 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

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 (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

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.

Footnotes

Nutritional Analysis: One serving (1-1/2 cups) equals 152 calories, 3 g fat (trace saturated fat), 0 cholesterol, 976 mg sodium, 23 g carbohydrate, 7 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 very lean meat.