Slow Cooker White Bean with Fennel Soup | Recipe Finder

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6servings
435minutes
123calories

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Slow Cooker White Bean with Fennel Soup

Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

Nutrients	Cellulose
Vitamins	A, B₂, B₃, H, C, E, P
Minerals	Copper, Chromium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

4 cup Swanson® Vegetable Broth (Regular or Certified Organic)
1/9 teaspoon ground black pepper
1 small bulb fennel , trimmed and sliced (about 2 cups)
1 medium onion , chopped (about 1/2 cup)
2 clove garlic , minced
1 package (10 ounces) frozen leaf spinach , thawed
1 can (about 14 1/2 ounces) diced tomatoes , undrained
1 can (about 15 ounces) white kidney beans (cannellini) , undrained

Instructions Jump to Ingredients ↑

Stir the broth, 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.

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