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!
Starting BMI 31.6 Current BMI 23.1
No act of kindness, no matter how small, is ever wasted. Aesop
current weight: 160.0
Fitness Minutes: (5,532) Posts: 872 3/5/12 2:46 A
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.
Pounds lost: 0.0
Fitness Minutes: (30,202) Posts: 1,618 2/29/12 8:16 A
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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