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BARRISTER2011 SparkPoints: (20,610)
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3/5/12 9:54 P

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LashGal- This was delicious!

Thanks for the recipe. You need to add it to the spark recipes.

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DHARMAPHILE's Photo DHARMAPHILE Posts: 180
3/5/12 3:35 A

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I made this yesterday and it's lovely. I added more beans to make a heartier soup that I can have for dinner and threw in some celery. Also, i didn't have thyme so used fresh parsley and dried mixed herbs. I think barley would be a nice addition if you needed the extra carbs and had the calories to spare.

I'll definitely make this again - thanks so much for the recipe!

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BARRISTER2011 SparkPoints: (20,610)
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3/5/12 2:46 A

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This sounds delish and I have some Fennel that I need to use!

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LASHGAL SparkPoints: (25,226)
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2/29/12 12:35 P

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This was good! I added a bit more thyme and added some italian seasoning; I also added extra beans. It was kind of bland at first but if you taste the broth as you cook you can figure out what this recipe needs. I would make this again next time I have some fennel around the house.

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RADFEN's Photo RADFEN SparkPoints: (36,694)
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2/29/12 8:16 A

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Sounds llike just the thing for the rainy day we are having!



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DHARMAPHILE's Photo DHARMAPHILE Posts: 180
2/28/12 2:56 P

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Mmmm, that sounds delicious! I've seen fennel in the organic co-op I shop at but was never sure what to do with it so thanks for sharing the recipe. Let us know if you like it!

Starting BMI 31.6
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No act of kindness, no matter how small, is ever wasted.
Aesop


 current weight: 160.0 
 
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LASHGAL SparkPoints: (25,226)
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2/28/12 11:10 A

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I'm making this tonight for my first time cooking with fennel - wish me luck!

1 large chopped onion
1 small fennel bulb, sliced thin
1 tbsp olive oil
5 cups reduced sodium vegetable broth
1 can white kidney or cannelini beans
1 can diced tomatoes, undrained
1/2 cup chopped carrot
1 clove garlic
1 tsp dried thyme
1 bay leaf
pepper to taste
3 cups shredded fresh spinach

In a large saucepan, saute onion and fennel in olive oil until slightly tender. Add broth, beans, tomatoes, carrot, thyme, garlic, pepper, and bay leaf. Bring to a simmer until fennel and carrots are tender. Add spinach and cook through until just wilted. Discard bay leaf and serve.

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