1 cup chopped onions
2 garlic cloves, minced
2 tablespoons olive oil
1 medium red or yellow bell pepper
1 bay leaf
1/2 teaspoon ground fennel
1 medium potato, scrubbed
1 tablespoon fresh lemon juice
2 tablespoons dry sherry
8 oz. fresh or frozen chopped leaf spinach
2 cups low-sodium vegetable stock
15.5 oz. no salt added cannellini beans, undrained
black pepper to taste
chopped fresh parsley for garnish
In a soup pot, saute the onions and garlic in the olive oil, stirring often, for about 5 minutes until the onions soften. While the onions saute, chop the bell pepper.
Add the bay leaf, salt, fennel and bell pepper to the pot and continue cooking for about 5 minutes, stirring regularly.
Cube the potato and add to the pot along with the sherry, lemon juice, greens and stock. Cover and simmer 20 minutes or until the potatoes and greens are tender.
Stir in the beans and gently reheat. Add black pepper to taste and garnish with fresh parsley.