Slow Cooker White Bean with Fennel Soup
Recipe from Swanson Broth & Stock

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


Slow Cooker White Bean with Fennel Soup

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Servings: 6
Prep Time: 15 mins
Total Time: 7 hrs 15 mins
Related Categories: Fennel, Slow Cooker, White Bean Soup
 
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Ingredients
  • 4  cups
    Swanson® Vegetable Broth (Regular or Certified Organic)
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  • 1/8  tsp.
    ground black pepper
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  • 1 
    small bulb fennel, trimmed and sliced (about 2 cups)
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  • 1 
    medium onion, chopped (about 1/2 cup)
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  • 2  cloves
    garlic, minced
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  • 1  pkg.
    (10 ounces) frozen leaf spinach, thawed
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  • 1  can
    (about 14.5 ounces) diced tomatoes, undrained
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  • 1  can
    (about 15 ounces) white kidney beans (cannellini), undrained
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Directions
1.
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.
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