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: $7.86
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.
Slow Cooker White Bean with Fennel Soup
Add one cup of ham cubes for a very good bowl of soup on a cold day.
I made this on the stovetop, and simmered it for about two hours. I used organic broth, no-salt added tomatoes, and about seven oz. of fresh spinach. Since we are a family of two, I played with the leftovers. The second night I added three oz. of cooked farfalle to the pot, plus I put a bit of chicken in each of our soup bowls. The third night, with only pasta in the soup, was the best. Next time I will add about four oz. of pre-cooked pasta to the soup the first night, and it will make four nice dinner-in-a-dish servings.
I also would add meat to this soup, perhaps some sliced Italian sausage links, if I was serving it as a main course. I also added a tablespoon of salt to balance the flavors.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.