Split Pea, Fennel, and Spinach Soup

This vibrant soup makes great use of leftover fennel stalks.

• 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
• ½ tsp. dried thyme
• 1 bay leaf
• 5 oz. baby spinach leaves

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.

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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.

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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.  Serves 8