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.
| Pounds lost: 3.0