Fennel Tomato And White Bean Soup
Calories: 543kcal
Ingredients
- 1 tbsp. extra virgin olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 small or 1 large bulb of fennel thinly sliced
- 1 15 oz. can of crushed tomatoes
- 4 cups of low sodium chicken broth
- 1 15 oz. can cannellini beans white kidney beans
- 5 oz. baby spinach
- Salt and pepper to taste
- Parmesan cheese optional, but delicious for topping
Instructions
- Heat oil in a medium, heavy bottom pot. Once the oil is hot, add onion, garlic and fennel along with a pinch of salt. Saut for 8-10 minutes or until the onion and fennel is beginning to look translucent.
- Add tomatoes, broth, and beans and bring to a boil. Once youve got your boil, reduce the heat and simmer for 20-30 minutes. This will allow the soup to thicken and become nice and hearty.
- Once youre soup has reached the desired consistency, stir in spinach and season with salt and pepper. The spinach will wilt down in a matter of minutes and your soup will de done. Enjoy!
- Makes 6 cups (4- 1.5cup servings)
Video
Nutrition
Calories: 543kcal | Carbohydrates: 86g | Protein: 31g | Fat: 15g | Saturated Fat: 2g | Sodium: 1093mg | Potassium: 952mg | Fiber: 27g | Sugar: 5g | Vitamin A: 13290IU | Vitamin C: 49.8mg | Calcium: 449mg | Iron: 13.9mg