Ingredients
Vegetables and Aromatics
- 1 large onion, chopped
- 1 small fennel bulb, thinly sliced
- 3 cups shredded fresh spinach
Liquids and Canned Ingredients
- 1 tablespoon olive oil
- 5 cups reduced-sodium chicken broth or vegetable broth
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 bay leaf
Instructions
- Prepare and saute the vegetables: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sliced fennel, sautéing until they begin to soften and become fragrant, about 5-7 minutes.
- Add broth and seasonings: Pour in the chicken or vegetable broth. Stir in the rinsed cannellini beans, undrained diced tomatoes, dried thyme, ground black pepper, and the bay leaf. Bring the mixture to a boil over high heat.
- Simmer the soup: Once boiling, reduce the heat to low, cover the saucepan, and let the soup simmer gently for about 30 minutes, or until the fennel is completely tender and all flavors meld together.
- Finish with fresh spinach: Remove and discard the bay leaf. Stir in the shredded fresh spinach and cook for an additional 3 to 4 minutes, until the spinach is wilted and tender.
- Serve promptly: Ladle the soup into bowls and serve immediately for best flavor and texture.
Notes
- You can use vegetable broth to keep this soup vegetarian or chicken broth for added richness.
- Rinsing and draining the canned beans reduces sodium content and improves texture.
- For a creamier texture, puree part of the soup before adding the spinach.
- This soup stores well in the refrigerator for up to 3 days and freezes for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
