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Ingredients58 m servings 224 cals
Original recipe yields 4 servings
- Heat oil in a large pot over medium heat. Add fennel and onion; cook and stir until slightly softened, about 5 minutes. Stir in garlic; cook until fragrant but not browned, about 2 minutes.
- Pour vegetable stock, black beans, diced tomatoes, red pepper flakes, pepper, cumin, thyme, and bay leaves into the pot. Bring to a gentle boil; reduce heat and simmer, stirring occasionally, until fennel is tender, 35 to 45 minutes. Add spinach, stirring to separate leaves; simmer until heated through, 1 to 2 minutes.
Per Serving: 224 calories; 5.2 g fat; 35 g carbohydrates; 11.8 g protein; 0 mg cholesterol; 934 mg sodium. Full nutrition