The slow cooker makes it easy to prepare this meatless main-dish soup that's brimming with white kidney beans, fennel, spinach and tomato.
Ingredients
- 4 cups Swanson® Vegetable Broth
- 1 fennel bulb, trimmed and sliced (about 2 cups)
- 1 medium onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 package (about 10 ounces) frozen spinach, thawed
- 1 can (about 14.5 ounces) diced tomatoes, undrained
- 1 can (about 15 ounces) white cannellini beans, undrained
Instructions
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Step 1
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.
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Step 2
Add the spinach, tomatoes and beans. Turn the heat to HIGH. Cover and cook for 1 hour or until the vegetables are tender.
