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Ingredients
- 2 slices frozen 5-cheese garlic bread, 3"x3"x1"
- 2 1/2 tablespoons butter
- 1 medium onion thinly sliced
- 1 medium fennel bulb halved lengthwise, and thinly sliced
- 2 cans Italian herb-seasoned chicken broth (14 1/2 oz ea)
- 1 tablespoon chopped fresh thyme
- 2 tablespoons anise-flavored liqueur (optional) (such as Pernod)
- 3 bay leaves
- 1 package dried stemmed shiitake mushrooms - (1 oz) broken 1/2" pieces
- 3 cans kidney beans - (15 to 16 oz ea) undrained
- Salt to taste
- Freshly-ground black pepper to taste
Preparation
Step 1
Preheat oven to 350 degrees. Bake bread until crisp and cheese begins to melt, about 15 minutes.
Melt butter in heavy large pot over medium-high heat. Add onion and fennel; sauté until deep brown around edges, about 10 minutes. Stir in broth and thyme. Simmer, uncovered, until onion and fennel are soft, about 5 minutes. Stir in liqueur, if desired; simmer 2 minutes. Season with salt and pepper.
Ladle soup into bowls; place 1 slice bread atop each.
This recipe yields 2 servings; can be doubled.
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