White Bean Fennel Soup

4.6
(38)
28 Reviews
6 Photos

Even when the garden is snow-covered, its bounty crops up in the steaming bowls Donna Quinn passes around her Salem, Wisconsin table. 'This filling soup is a favorite with our family and is often requested for company dinners,' she reports. A hint of fennel accents the flavor or this quick-to-fix bean soup...and spinach and tomatoes add color.

By
Allrecipes Member
Generic Allrecipes Bio image
Allrecipes Member

The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share.

Allrecipes' editorial guidelines
Published on August 3, 2021
6
6
6
6
Prep Time:
5 mins
Cook Time:
40 mins
Total Time:
45 mins
Servings:
5
Yield:
5 servings

Ingredients

  • 1 large onion, chopped

  • 1 small fennel bulb, thinly sliced

  • 1 tablespoon olive oil

  • 5 cups reduced sodium chicken broth or vegetable broth

  • 1 (15 ounce) can white kidney or cannelini beans, rinsed and drained

  • 1 (14.5 ounce) can diced tomatoes, undrained

  • 1 teaspoon dried thyme

  • ¼ teaspoon pepper

  • 1 bay leaf

  • 3 cups shredded fresh spinach

Directions

  1. 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.

Tips

Nutritional Analysis: One serving (1-1/2 cups) 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 vegetable, 1 very lean meat.