1/2 cupfinely diced fennel, plus a handful of minced fennel fronds
1tbspfresh tarragon, chopped
1tspextra-virgin olive oil
3cupsdiced fennel bulbs and lower stems
1/8 tspground black pepper
1/2cupdry vermouth or dry white wine
10cupslow-sodium chicken broth, dairy free if desired, or bone broth
2boneless, skinless chicken breastschopped into bite-sized pieces
1/4cupfresh tarragon leavesroughly chopped
2 cupsfresh spinachroughly chopped
4ozangel hair pasta
1. For marinated fennel, in small pot, combine oil, white wine vinegar, and
salt over medium heat. Bring to a simmer, stirring to dissolve salt. Place diced fennel, chopped tarragon, and fennel fronds in heatproof jar or container and pour vinegar mixture over top. Let cool at room temperature. Refrigerate until needed.
For soup, in large pot, heat olive oil over medium heat. When hot, add diced fennel, leek, celery, garlic, salt, and pepper. Cook for 10 minutes, or until softened and starting to brown.
Deglaze pot with vermouth or wine and cook for 30 seconds. Add broth, chicken breasts, and tarragon leaves. Bring to a boil, then reduce heat to medium. Simmer, partially covered, for 20 minutes. Add spinach and pasta and simmer for 3 minutes, or until softened. Taste and add additional salt and pepper, if desired.
To serve, divide soup among 6 bowls and top with marinated fennel.
Per serving: 259 calories; 19 g protein; 10 g total fat (2 g sat. fat); 25 g total carbohydrates (2 g sugars, 3 g fiber); 309 mg sodium