Fennel and Black Bean Soup recipe
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Ingredients
- 1 tablespoon vegetable oil 1 bulb fennel, chopped 1 large onion, chopped 2 cloves garlic, minced 4 cups vegetable stock 1 (15.25 ounce) can black beans, undrained 1 (14.5 ounce) can diced tomatoes 1 teaspoon red pepper flakes 1 teaspoon ground black pepper 1 teaspoon ground cumin 1 teaspoon dried thyme 2 bay leaves 1 (10 ounce) package frozen spinach, thawed
Nutrition Info
- 224.2 caloriescarbohydrate: 35 gcholesterol: : -fat: 5.2 gfiber: 13.5 gprotein: 11.8 gsaturatedFat: 0.7 gservingSize: -sodium: 934.1 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Fennel and Black Bean Soup
Directions
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Heat oil in a large pot over medium heat. Add fennel and onion, cook and stir until slightly softened, about 5 minutes. Stir in garlic, cook until fragrant but not browned, about 2 minutes.
Pour vegetable stock, black beans, diced tomatoes, red pepper flakes, pepper, cumin, thyme, and bay leaves into the pot. Bring to a gentle boil, reduce heat and simmer, stirring occasionally, until fennel is tender, 35 to 45 minutes. Add spinach, stirring to separate leaves, simmer until heated through, 1 to 2 minutes.