Split Pea, Fennel, and Spinach Soup

1. 1

   Heat saucepan coated with cooking spray over medium heat.

2. 2

   Add fennel and onion, and saute 8 minutes.

3. 3

   Stir in garlic, and cook 30 seconds.

4. 4

   Add 1/2 cup wine, and simmer 2 minutes.

5. 5

   Add split peas, 1/2 tsp.

6. 6

   fennel seeds, thyme, bay leaf, and 7 cups water.

7. 7

   Bring to a boil, reduce heat to medium-low, cover, and simmer 50 minutes, stirring occasionally.

8. 8

   Add remaining 1/2 cup wine, and cook, uncovered, 10 minutes, or until split peas are tender.

9. 9

   Stir in spinach, and cook 2 minutes, or until spinach is wilted.

10. 10

    Remove bay leaf, and puree soup with immersion blender until smooth.

11. 11

    Season with salt and pepper, if desired.

12. 12

    Toast remaining 1/2 tsp.

13. 13

    fennel seeds in small skillet 2 minutes, or until fragrant.

14. 14

    Serve soup garnished with toasted fennel seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.