Fennel Bulb Soup

TINY GRATER IS A MUST!

2 c cannellini beans
2 T olive olive oil
1 medium onion diced
1 large fennel bulb, sliced thinly
2 small carrots, peeled and sliced
2 cloves garlic, minced
1/2 c tomato purée
2 c vegetable stock
3 c spinach leaves, coarsely chopped
Mustard seeds, sprigs of thyme, salt and pepper to taste

(You can use 1 c dried beans and if so first soak overnight. Then cook with 2 1/2 c water and a bay leaf until tender, about one hour.) I used canned beans that were all set to go. Purée half of the beans until creamy and smooth. Slice onion, fennel and carrot thinly. In a large pot, heat olive oil for a minute over medium-high heat, then sauté the vegetables. Here I added some mustard seed because I'm so low on seasoning and it turned out to be really good. When the onions and fennel are golden brown and shrunken, add the garlic and sauté just until fragrant; then add tomatro purée and tock. Put in 4-5 sprigs of fresh thyme Stir in bean purée and whole beans and bring to a simmer. Stir in spinach (here baby arugula is a possible substitute) and cook for just a few minutes to wilt. Season with salt and pepper to taste and serve.

I love this soup. It is soo so good, everyone should make it.