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Fennel and Black Bean Soup

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"I started throwing ingredients together on a cold wintry day - this fabulous thick and warming soup was the result. The fennel adds brightness and provides a nice contrast to the hearty beans and the heat of the crushed pepper."
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58 m servings 224 cals
Original recipe yields 4 servings


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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 224 calories; 5.2 g fat; 35 g carbohydrates; 11.8 g protein; 0 mg cholesterol; 934 mg sodium. Full nutrition

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