Don’t let summer stop you from making tasty soups. This soup recipe is derived from an old recipe I found in one of my moms outdated magazines about eight years ago. I have been making it ever since and love it. It is so simple, light, fresh and packed with flavor. I have always called this my “summer soup” because it is a lighter soup compared to hearty veggie soups I make. Also, for some reason I tend to make this during the summer months more so than any other time of the year. However, it is yummy to have whenever you want, no matter what the season it is. I love using this recipe when I have spinach to use up and it can easily be adapted. I also make this when I want a quick, filling meal with not many calories and it goes great paired with sandwich. Plus it is 21 Day Fix friendly!
1 large onion, thinly sliced (or chopped, your choice)
1 small fennel bulb, thinly sliced
2 teaspoons olive oil
5 cups reduced-sodium chicken broth or vegetable broth
1 -15 ounce can of garbanzo or white cannellini beans, rinsed and drained (you can use any kind of “white bean”)
1 -14-1/2 ounce can of diced tomatoes, undrained (No sugar added)
1 teaspoon dried thyme
2 bay leaves
sea salt & pepper to taste
3 cups of fresh spinach
In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, sea salt & pepper and bay leaves; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender.
Discard bay leaves. Add spinach; cook 3-4 minutes longer or until spinach is wilted.
21 Day Fix: Fill 1 Green Container = 1 GREEN, 1/2 Yellow