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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Recipe Summary

prep:
10 mins
cook:
48 mins
total:
58 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

224 calories; protein 11.8g 24% DV; carbohydrates 35g 11% DV; fat 5.2g 8% DV; cholesterol 0mg; sodium 934.1mg 37% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
05/25/2020
I made this exactly as described, and I'm adding it to my regular soup rotation. This is a keeper. Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2020
I did not have fennel so I just used celery and added a bit of dried fennel for the flavor this soup was delicious and I will make again! Next time I ll try and use actual fennel. Read More
Rating: 5 stars
05/25/2020
I made this exactly as described, and I'm adding it to my regular soup rotation. This is a keeper. Read More
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