Mediterranean Fennel Soup

1 bulb fennel (about 1 to 1 1/4 pounds), trimmed, quartered and sliced); reserve some "fennel fronds" for garnish, if desired

1 large onion, chopped

2 carrots, finely chopped

2 garlic cloves, minced

1 teaspoon salt, divided

1 teaspoon coarsely ground black pepper, divided

8 boneless, skinless chicken thighs, all visible fat removed (about 1 1/3 pounds)

4 cans (about 14 ounces each) chicken broth - or your own homemade broth-get the low sodium broth

1 cup Bob Red Mill Textured vegetable protien

1 package (6-10 oz) baby spinach Fresh

1/3 cup shredded asiago cheese

Lightly spray a five-quart Crock-Pot slow cooker with cooking spray. Place fennel, onion, carrot and garlic in slow cooker; stir in about half of the pepper; spread mixture evenly over bottom.

With kitchen shears or knife, cut each chicken thigh into 4 to 6 pieces. Season chicken chunks with remaining pepper. Place chicken atop fennel/onion mixture. Pour chicken broth over. Cover.

Set slow cooker on high and cook for 1 hour; lower to low setting and continue to cook for 2 hours longer.

Stir in TVP; cover and cook on low for 1/2 hour longer. Check to see if TVP and chicken are tender; if necessary, cook about 30 minutes.

Place spinach atop chicken/TVP mixture; do not stir. Cover and continue to cook on low for 10 to 15 minutes.

Turn off heat. Stir spinach into chicken mixture. Taste; adjust seasoning if necessary.

If desired, garnish with some of the reserved feathery fennel fronds. Top each serving with some Asiago cheese.






Number of Servings: 8

Recipe submitted by SparkPeople user SHELLYMB.