Split Pea, Fennel, and Spinach Soup

Serves 8

This vibrant soup makes great use of leftover fennel stalks.

2 cups chopped fennel (1 bulb or 5 fennel stalks, fronds removed)
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 cup dry white wine, divided
15 oz. dried green split peas
1 tsp. fennel seeds, divided
½ tsp. dried thyme
1 bay leaf
5 oz. baby spinach leaves

1. Heat saucepan coated with cooking spray over medium heat. Add fennel and onion, and sauté 8 minutes. Stir in garlic, and cook 30 seconds. Add 1/2 cup wine, and simmer 2 minutes. Add split peas, 1/2 tsp. fennel seeds, thyme, bay leaf, and 7 cups water. Bring to a boil, reduce heat to medium-low, cover, and simmer 50 minutes, stirring occasionally.
2. Add remaining 1/2 cup wine, and cook, uncovered, 10 minutes, or until split peas are tender. Stir in spinach, and cook 2 minutes, or until spinach is wilted.
3. Remove bay leaf, and purée soup with immersion blender until smooth. Season with salt and pepper, if desired. Toast remaining 1/2 tsp. fennel seeds in small skillet 2 minutes, or until fragrant. Serve soup garnished with toasted fennel seeds.

nutritional information

Per 1 1/4-cup serving:

• Calories: 227
• Protein: 13 g
• Total Fat: 2 g
• Saturated Fat: <1 g
• Carbohydrates: 42 g
• Cholesterol: 0 mg
• Sodium: 45 mg
• Fiber: 21 g
• Sugar: 3 g

Vegan Gluten-Free