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Slow Cooker White Bean with Fennel Soup

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

At a glance

Prep

15 min.

Total

7 hr. 15 min.

Serves

6

Servings: 1 1/2 cups each

Cook: 7 hr.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

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What You'll Need

4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1/8 teaspoon ground black pepper
1 small bulb fennel, trimmed and sliced (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1 package (10 ounces) frozen leaf spinach, thawed
1 can (about 14.5 ounces) diced tomatoes, undrained
1 can (about 15 ounces) white kidney beans (cannellini), undrained

How to Make It

  • 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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Recipe Nutritional Information

Made With

Swanson® Certified Organic Vegetable Broth Swanson® Vegetable Broth

Calories

123 123

Total Fat

1g 1g

Saturated Fat

0g 0g

Cholesterol

0mg 0mg

Sodium

734mg 994mg

Total Carbohydrate

23g 23g

Dietary Fiber

7g 7g

Protein

7g 7g

Vitamin A

124%DV 124%DV

Vitamin C

22%DV 22%DV

Calcium

14%DV 14%DV

Iron

13%DV 13%DV
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