Fennel Tomato and White Bean Soup

1  tablespoon		Extra Virgin Olive Oil
1		Onion - Fresh
2		Garlic Cloves - Fresh
2		Fennel - Fresh, Bulbs
15  ounces		Muir Glen Tomatoes - Crushed, Fire Roasted, Canned
4  cups		Chicken Cooking Stock, Kitchen Basics Unsalted
15  ounces		Progresso Cannellini Beans - Canned
5  ounces		Spinach, Giant Eagle, Nature's Basket, Baby
1/4  teaspoon		Sea Salt
1/4  teaspoon		Ground Black Pepper
1/2  teaspoon		Ground Thyme

Tip: For nutritional information on all the ingredients in Fennel Tomato and White Bean Soup just click on each ingredient name. Then adjust the serving size for any Fennel Tomato and White Bean Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat oil in a medium, heavy bottom pot. Once the oil is hot add onion, garlic and fennel along with a pinch of salt. Sauté for 8-10 minutes or until the onion and fennel is beginning to look translucent.

Add tomatoes, broth, beans, salt, black pepper, dried thyme, and bring to a boil. Once you’ve got your boil, reduce the heat and simmer for 20-30 minutes. This will allow the soup to thicken and become nice and hearty.

Once you’re soup as reached the desired consistency, stir in spinach and season with salt and pepper. The spinach will wilt down in a matter of minutes and your soup will de done.