Tomato Fennel And White Bean Soup
Ingredients
The soup base
-
1
tbsp
extra virgin olive oil
-
1
medium
onion, diced
-
2
cloves
garlic, minced
-
2
small or 1 large
bulb of fennel, thinly sliced
-
1
15 oz can
crushed tomatoes
-
4
cups
low sodium chicken broth
-
1
15 oz can
cannellini beans (white kidney beans)
-
5
oz
baby spinach
-
to taste
salt and pepper
Optional toppings
Instructions
- 1. Heat olive oil in a medium pot.
- 2. Add diced onion, minced garlic, and sliced fennel with a pinch of salt; sauté for 8-10 minutes until translucent.
- 3. Stir in crushed tomatoes, chicken broth, and cannellini beans; bring to a boil.
- 4. Reduce heat and simmer for 20-30 minutes to thicken the soup.
- 5. Add baby spinach and season with salt and pepper; cook until spinach wilts.
- 6. Serve hot, optionally topped with Parmesan cheese.
Nutrition Facts (estimated)
Servings
4 servings
Calories
173
Total fat
5g
Total carbohydrates
24g
Total protein
12g
Sodium
344mg
Cholesterol
0mg
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