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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
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Even when the garden is snow-covered, its bounty crops up in the steaming bowls Donna Quinn passes around her Salem, Wisconsin table. This filling soup is a favorite with our family and is often requested for company dinners, she reports. A hint of fennel accents the flavor or this quick-to-fix bean soup...and spinach and tomatoes add color. Ingredients:
1 large onion, chopped |
1 small fennel bulb, thinly sliced |
1 tablespoon olive oil |
5 cups reduced-sodium chicken broth or vegetable broth |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 teaspoon dried thyme |
1/4 teaspoon pepper |
1 bay leaf |
3 cups shredded fresh spinach |
Directions:
1. In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender.
2. Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted. Yield: 5 servings.
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