White Bean Fennel Soup

Friends often request this filling soup when I make dinner. A hint of fennel enhances the flavor, while spinach and tomatoes add color.

—Donna Quinn, Round Lake Beach, IL

Prep: 10 min. • Cook: 45 min. • Makes: 5 servings

• 1 large onion, chopped
• 1 small fennel bulb, thinly sliced
• 1 Tbsp. olive oil
• 5 cups reduced-sodium chicken broth or vegetable broth
• 1 can (15 oz.) cannellini beans, rinsed and drained
• 1 can (14 ½ oz.) diced tomatoes, undrained
• 1 tsp. dried thyme
• ¼ tsp. pepper
• 1 bay leaf
• 3 cups shredded fresh spinach

1. 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.
2. 2. Discard bay leaf. Add spinach; cook 3-4 minutes longer or until the spinach is wilted.

1 ½ cups: 152 cal., 3g fat (0 sat. fat), 0 chol., 976mg sod., 23g carb. (0 sugars, 7g fiber), 8g pro.