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Slow Cooker White Bean with Fennel Soup

Image of the prepared Slow Cooker White Bean with Fennel Soup recipe
  • prep time: 15 min
  • total time: 7 hr 15 min
  • serves: 6 people
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The slow cooker makes it easy to prepare this meatless main-dish soup that's brimming with white kidney beans, fennel, spinach and tomato.

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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

  • 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.

  • 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.

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Made With

Calories 133
Total Fat 0 g
Sat. Fat 0.1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 930 mg
Total Carb 25 g
Dietary Fiber 7 g
Sugar 6 g
Protein 7 g
Vitamin D 0 %DV
Calcium 12 %DV
Iron 13 %DV
Potassium 16 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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