Fennel, Beans & Greens Soup Submitted by Lindsey R., Lajes Field Ingredients 1 large onion, chopped 1 large fennel, thinly sliced 1 large carrot, chopped 1 tablespoon olive oil 1: 15-ounce can kidney beans, drained and rinsed 1: 14.5-ounce can diced tomatoes (no salt added) 4 cups low sodium chicken broth 2 cloves garlic, minced 1/4 teaspoon red pepper chili flakes 1/4 teaspoon pepper 1 teaspoon dried thyme 1 bay leaf 3 cups spinach or mixed fresh greens, shredded Preparation 1. Heat oil in a dutch oven over medium-high heat. 2. Add onion, fennel, carrot, garlic and red pepper chili flakes. 3. Cook until soft, about 8 minutes. 4. Add broth, tomatoes (liquid included), beans and herbs. 5. Simmer, covered, for 30 minutes. Add shredded greens     and cook 3-5 more minutes until wilted.

Characteristics Low-sodium Low-fat

Eat This For: Side dish