This carmelized fennel and white bean soup is super simple but delicious and has layers and layers of flavor.
Carmelized Fennel and White Bean Soup
This carmelized fennel and white bean soup is super simple but delicious and has layers and layers of flavor.
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 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 fresh baby spinach
Instructions
- In a large saucepan, sauté 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 baby spinach; cook 2 – 3 minutes longer or until spinach is wilted but still bright in color.
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