Fennel and White Bean Soup
This soup comes together quickly with a few pantry staples and one special bulb of fennel from the market.
Servings: 4 - 6
Ingredients
- 1 bulb fennel sliced thinly
- 1 large onion chopped
- 1 tablespoon olive oil
- 1 1/2 quarts vegetable broth 6 cups
- 2 cups cooked cannellini beans one 15.5 oz can, rinsed and drained
- 2 cups tomato seeded and chopped (one 15.5 oz can diced tomato)
- 2 cups loosely packed greens
- 1 tablespoon fresh thyme
- 1 bay leaf
- 1 - 2 teaspoons tamari or worcestershire sauce more or less (optional but adds a nice touch, especially if using vegetable broth)
- salt and pepper to taste
Instructions
- Add the oil to a small dutch oven and saute the onions and fennel over medium heat until they soften and begin to change color.
- Add the beans, tomatoes, thyme, bay leaf and tamari and season with salt and pepper.
- Simmer for 20 - 30 minutes or until all the vegetables are tender.
- Add the greens sooner or later depending on how long they need to cook.