On Saturday we received fennel in our bountiful basket. I didn't have a clue what to do with fennel- I don't even think I've ever eaten it before. So I found this recipe on allrecipes.com that had a high rating and tried it. I never even thought to take pictures because it was just a test, but it turned out super yummy!
1 (15 ounce) can white kidney or cannelini beans, rinsed and drained (2 cans)
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried thyme (none, I don't like thyme)
1/4 teaspoon pepper (1 tsp pepper)
(2 tsp kosher salt)
1 bay leaf (2 leaves)
3 cups shredded fresh spinach (none because we were out, but it would be really good)
In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper, (salt) and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 (45) minutes or until fennel is tender. Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.