White Bean with Fennel Soup Recipe

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Ingredients:

Serving

4 cups swanson vegetable broth (regular or certified organic )
1/8 tsp ground black pepper
1 small bulb fennel, trimmed and sliced
1 medium onion, chopped
2 cloves garlic, minced
1 (10 oz) package frozen leaf spinach, thawed
1 (14.5 oz) can diced tomatoes, undrained
1 (16 oz) can white kidney beans ( cannellini), undrained

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	35.48 Kcal (149 kJ)
Calories from fat	1.8 Kcal
		% Daily Value*
Total Fat	0.2g	0%
Cholesterol	0.19mg	0%
Sodium	651.69mg	27%
Potassium	239.72mg	5%
Total Carbs	7.26g	2%
Sugars	0.93g	4%
Dietary Fiber	1.76g	7%
Protein	0.97g	2%
Vitamin C	7.2mg	12%
Iron	0.6mg	3%
Calcium	32.5mg	3%

Amount Per 100 g
Calories	15.26 Kcal (64 kJ)
Calories from fat	0.78 Kcal
		% Daily Value*
Total Fat	0.09g	0%
Cholesterol	0.08mg	0%
Sodium	280.23mg	27%
Potassium	103.08mg	5%
Total Carbs	3.12g	2%
Sugars	0.4g	4%
Dietary Fiber	0.76g	7%
Protein	0.42g	2%
Vitamin C	3.1mg	12%
Iron	0.3mg	3%
Calcium	14mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0.4

Points
1

PointsPlus

Good Points

low calorie,
fat free,
saturated fat free,
cholesterol free,
sugar free

Bad Points

High in Sodium

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