White Bean Fennel Soup
photo by Anne Sainz
- Ready In:
- 1hr 5mins
- 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
- In a large saucepan (at least 5 quarts), add all ingredients but spinach.
- Bring to a boil, stirring frequently to prevent sticking or burning.
- Reduce heat and simmer for 30 minutes or until fennel is tender, stirring occasionally.
- Discard bay leaf.
- Add spinach and cook 3-4 min longer or until spinach is wilted.
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RECIPE SUBMITTED BY
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat. Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.