Fennel Tomato And White Bean Soup
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: DIET, LUNCH, soup + stew + chili
Cuisine: gluten free, Italian
Calories: 543kcal
- 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
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)
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