Tuesday, November 8, 2011

White Bean Fennel Soup

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!

This is not my picture.  I took it from the original recipe.
White Bean Fennel Soup by Donna Quinn (my changes in parenthesis)
  • 1 large onion, chopped
  • 1 small fennel bulb, thinly sliced
  • 1 tablespoon olive oil
  • 5 cups reduced sodium chicken broth or vegetable broth (2 cans)
  • 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.

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