![](https://cdn.statically.io/img/www.allrecipes.com/thmb/n-7Wb8X9ec_5hFLEBoz9MBSTOSg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7688686-39d07a35a1754690909b595d3daa384b.jpg)
Ingredients
-
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
Directions
-
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.
Nutrition Facts (per serving)
224 | Calories |
5g | Fat |
35g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 224 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 4% |
Sodium 934mg | 41% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 14g | 48% |
Total Sugars 5g | |
Protein 12g | 24% |
Vitamin C 26mg | 29% |
Calcium 225mg | 17% |
Iron 7mg | 41% |
Potassium 1073mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.