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
Instructions
Directions
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.
Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted. Yield- 5 servings.
Nutritional Facts
1-1/2 cup equals 152 calories, 3 g fat (trace saturated fat), 0 cholesterol, 976 mg sodium, 23 g carbohydrate, 7 g fiber, 8 g protein. Diabetic Exchanges- 1 starch, 1 lean meat, 1 vegetable.
Originally Submitted
1/18/2015
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