[nicoleSmith08]

White Bean with Fennel Soup

Ingredients

• 4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
• 1/8 teaspoon ground black pepper
• 1 small bulb fennel, trimmed and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (10 ounce) package frozen leaf spinach, thawed
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (16 ounce) can white kidney beans (cannellini), undrained

Procedure

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.