Slow Cooker White Bean with Fennel Soup

Campbell's Slow Cooker White Bean with Fennel Soup Recipe

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

totalfat

1g 1g

saturatedfat

0g 0g

cholesterol

0mg 0mg

sodium

734mg 994mg

totalcarbohydrate

23g 23g

dietaryfiber

7g 7g

protein

7g 7g

vitamina

124%DV 124%DV

vitaminc

22%DV 22%DV

calcium

14%DV 14%DV

iron

13%DV 13%DV

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

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RID#27007

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