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Title: White Bean Fennel Soup
Categories: Beans, Vegetables, Herbs, Greens
Yield: 4 servings

1 lg Onion; chopped
1 sm Fennel bulb; thin sliced
1 tb Olive oil
5 c Chicken or vegetable broth
15 oz Can cannellini beans; rinsed
- drained
14 1/2 oz Can diced tomatoes;
- undrained
1 ts Dried thyme
1/4 ts Pepper
1 Bay leaf
3 c Shredded fresh spinach

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.

Donna Quinn, Round Lake Beach, Illinois

Makes: 5 servings

RECIPE FROM: https://www.tasteofhome.com

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