Ingredients
4
4 servings
- •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
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 224
- Carbohydrate: 35g
- Fat: 5g
- Fiber: 14g
- Protein: 12g
- Sugar: 5g
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