WHITE BEAN FENNEL SOUP

WHITE BEAN FENNEL SOUP image

Yield 4-6 bowls

Number Of Ingredients 15

1 large onion, chopped
1 small fennel bulb, thinly sliced
3 ribs celery, thinly sliced
1 Tablespoon olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon fennel seed
5 cups chicken or vegetable broth
1 can (15 ounces) cannellini beans, rinsed & drained
1 can (14.5 ounces) diced tomatoes, undrained
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
3 cups baby spinach, sliced chiffonade style
parsley, chopped, for garnish

Steps:

In a large saucepan, saute onion, celery, and fennel in oil until tender. Add garlic, thyme, and fennel seed and saute one more minute, being careful no to burn the garlic. Add the broth, beans, tomatoes, salt and 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. Turn off heat; stir in parsley. Serve with grated parmesan cheese.