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White Bean Fennel Soup

This colorful combination of vegetables is packed with harvest-fresh goodness. It showcases an appealing assortment of beans, tomatoes, fennel and spinach. A delicious rich and colorful soup that is also very good for you. Enjoy it!

Posted on November 19, 2009

IngredientsWhite Bean Fennel Soup

1 large white onion, chopped

1 small fennel bulb, sliced

3 tbsp olive oil

5 cups homemade chicken stock or vegetable stock, can use store bought

1 can (15 ounces) white beans, rinsed and drained

1 can (14 ounces) diced tomatoes

1 tsp dry thyme

Salt and black pepper

1 bay leaf

3 cups fresh spinach

1/2 cup cooked small pasta, optional


1. In a large pan, sauté onions and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, salt, black pepper, bay leaf. Bring everything to a boil.

2. Reduce heat, cover and simmer for 30 min or until fennel is tender. Add spinach, cook for another 4 min. Serve immediately. You can add cooked pasta before serving.




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