White Bean Fennel Soup

There are several versions of this recipe on the web. I pulled them together and made some changes so it works better with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

• Ready In: 1 hr 5 mins
• Serves: 7

Ingredients

• 1  large onion, chopped
• 1  garlic clove, finely chopped
• 1  fennel bulb, white part only, chopped
• 4  mushrooms, chopped
• 3 (15 ounce) cans  low sodium vegetable broth
• 1 (15 ounce) can  low-sodium  small white 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

Directions

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.