Slow Cooker White Bean with Fennel Soup

January 24, 2014

The slow cooker makes is easy to prepare this meatless main-dish soup that's brimming with white kidney beans, fennel, spinach and tomato.

4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1/8 teaspoon ground black pepper
1 small bulb fennel, trimmed and sliced (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1 package (10 ounces) frozen leaf spinach, thawed
1 can (about 14.5 ounces) diced tomatoes, undrained
1 can (about 15 ounces) white kidney beans (cannellini), undrained

Stir the broth, black pepper, fennel, onion and garlic in a 5 1/2- to 6-quart slow cooker. 2 Cover and cook on LOW for 6 to 7 hours. 3 Add the spinach, tomatoes and beans. Turn the heat to HIGH. Cover and cook for 1 hour or until the vegetables are tender.

Nutritions

Calories
173

Sodium
814mg
33% DV

Fat
6g
9% DV

Protein
10g
21% DV

Carbs
17g
5% DV

Fiber
7g
31% DV