White Bean with Fennel Soup |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 6 |
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Hearty Mediterranean flavors are featured in this main-dish soup featuring Swanson® Vegetable Broth brimming with white kidney beans, sliced fennel, spinach, chopped onion, garlic and diced tomato. 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 |
Directions:
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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