White Bean Fennel Soup - cooking recipe

Ingredients

1 large onion, chopped
1 garlic clove, finely chopped
1 fennel bulb, white part only, chopped
4 mushrooms, chopped
3 (15 ounce) cans low sodium vegetable broth
1 (15 ounce) can low-sodium small white beans, rinsed and drained
1 (15 ounce) can no-salt-added diced tomatoes
1 teaspoon dried thyme
1/4 teaspoon black pepper (or to taste)
1 bay leaf
3 cups fresh spinach, chopped or 1 1/2 cups frozen chopped spinach

Preparation

In a large saucepan (at least 5 quarts), add all ingredients but spinach.
Bring to a boil, stirring frequently to prevent sticking or burning.
Reduce heat and simmer for 30 minutes or until fennel is tender, stirring occasionally.
Discard bay leaf.
Add spinach and cook 3-4 min longer or until spinach is wilted.