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Diets

Split Pea, Fennel, and Spinach Soup

This vibrant soup makes great use of leftover fennel stalks.

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This vibrant soup makes great use of leftover fennel stalks.

Servings
8

Ingredients

  • 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
  • 1/2 tsp. dried thyme
  • 1 bay leaf
  • 5 oz. baby spinach leaves

Preparation

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.

Nutrition Information

  • Calories 227
  • Carbohydrate Content 42 g
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 21 g
  • Protein Content 13 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 45 mg
  • Sugar Content 3 g