Fennel and Black Bean Soup
Description
Fennel is a bright addition and contrast in this thick and warming black bean and spinach soup seasoned with cumin, thyme, and garlic.
Ingredients
•
1 tablespoon vegetable oil
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1 bulb fennel, chopped
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1 large onion, chopped
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2 cloves garlic, minced
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4 cups vegetable stock
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1 (15 1/4 ounce) can black beans, undrained
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1 (14 1/2 ounce) can diced tomatoes
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1 teaspoon red pepper flakes
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1 teaspoon ground black pepper
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1 teaspoon ground cumin
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1 teaspoon dried thyme
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2 bay leaves
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1 (10 ounce) package frozen spinach, thawed
Directions
1
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.
2
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.