Old-fashioned split pea soup gets a modern update with fresh and dried fennel and a last-minute addition of baby spinach that also brightens the soup’s color.
    2 cups chopped fresh fennel (1 bulb)
    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 ½ cup wine, and simmer 2 minutes. Add split peas, ½ 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.
    2. Add remaining ½ 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.
    3. Remove bay leaf, and purée soup with immersion blender until smooth. Season with salt and pepper, if desired. Toast remaining ½ tsp. fennel seeds in small skillet 2 minutes, or until fragrant. Serve soup garnished with toasted fennel seeds.

    Calories: 227
    Protein: 13 g
    Total Fat: 2 g
    Saturated Fat: <1 g
    Carbohydrates: 42 g
    Cholesterol: 0 mg
    Sodium: 45 mg
    Fiber: 21 g
    Sugar: 3 g