The slow cooker makes it easy to prepare this meatless main-dish soup that's brimming with white kidney beans, fennel, spinach and tomato.
cost per recipe: $8.15
The price is determined by the national average.
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
fennel bulb, trimmed and sliced (about 2 cups)
medium onion, chopped (about 1/2 cup)
cloves garlic, minced
package (about 10 ounces) frozen spinach, thawed
can (about 14.5 ounces) diced tomatoes, undrained
can (about 15 ounces) white cannellini beans, undrained
Stir the broth, 1/8 teaspoon ground black pepper, fennel, onion and garlic in a 5 1/2- to 6-quart slow cooker. Cover and cook on LOW for 6 to 7 hours.
Add the spinach, tomatoes and beans. Turn the heat to HIGH. Cover and cook for 1 hour or until the vegetables are tender.