White Bean Fennel Soup

• 1 large onion, chopped
• 1 garlic clove, finely chopped
• 1 fennel bulb, white part only, chopped
• 4 mushrooms, chopped
• 3 (15 ounce) cans low sodium vegetable broth
• 1 (15 ounce) can low-sodium small white beans, rinsed and drained
• 1 (15 ounce) can no-salt-added diced tomatoes
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper (or to taste)
• 1 bay leaf
• 3 cups fresh spinach, chopped or 1 1/2 cups frozen chopped spinach

1. In a large saucepan (at least 5 quarts), add all ingredients but spinach.
2. Bring to a boil, stirring frequently to prevent sticking or burning.
3. Reduce heat and simmer for 30 minutes or until fennel is tender, stirring occasionally.
4. Discard bay leaf.
5. Add spinach and cook 3-4 min longer or until spinach is wilted.

onion, garlic, fennel, mushrooms, vegetable broth, white beans, salt, thyme, black pepper, bay leaf, fresh spinach

Taken from www.food.com/recipe/white-bean-fennel-soup-513814 (may not work)