Ingredients
1 large onion, chopped1 small fennel bulb, thinly sliced1 tablespoon olive oil5 cups reduced-sodium chicken broth or vegetable broth1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 teaspoon dried thyme1/4 teaspoon pepper1 bay leaf3 cups shredded fresh spinach
Preparation
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.
