Fennel and Black Bean Soup Recipe

Fennel and Black Bean Soup Recipe

  • 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
  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.
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