Description
This cozy White Bean Fennel Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love!
Ingredients
Scale
- 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) 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
- In a large saucepan, add your olive oil and heat it over medium heat. Once it’s hot, toss in the chopped onion and sliced fennel. Sauté for about 5-7 minutes, stirring frequently until fragrant and the onion is translucent.
- Add in the chicken broth, rinsed cannellini beans, undrained diced tomatoes, dried thyme, pepper, and bay leaf. Give everything a nice stir and bring it all to a boil.
- Once boiling, reduce the heat and cover. Let it simmer for about 30 minutes, or until the fennel is tender and cooked through.
- After simmering, discard the bay leaf. Now, stir in the shredded spinach and cook for an additional 3-4 minutes, or until the spinach is wilted.
- Serve hot and enjoy your heavenly White Bean Fennel Soup!
Notes
Serve with warm crusty bread or grilled cheese sandwiches. It keeps well in the refrigerator for about 3-4 days and is freezer-friendly for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg