When the weather gets cooler, I crave the soothing warmth of soup. And right now I’m particularly loving the mellow sweetness of fennel. This fennel white bean soup hits a lovely, nourishing note that I find so comforting.

Try it and let me know what you think!

1 onion, chopped
1 garlic clove, minced
1 fennel bulb, thinly sliced
1 tablespoon olive oil
5 cups reduced-sodium broth (use chicken broth, veggie broth, or any kind you like)
1 can (15 ounces) white beans, rinsed and drained (Cannellini, white kidney, or any kind of bean you like)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
4 cups shredded fresh spinach (or any greens you like)

In a large saucepan, saute onion and fennel in oil until tender. Add garlic and cook for 1 minute. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil.

Reduce heat; cover and simmer for 30 minutes or until fennel is tender.

Add spinach; cook 3-4 minutes longer or until spinach is wilted.