Slow Cooker White Bean with Fennel Soup

The slow cooker makes it easy to prepare this meatless main-dish soup that's brimming with white kidney beans, fennel, spinach and tomato.

Directions

Stir the broth, 1/8 teaspoon ground 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.

Ingredients

4 cups Swanson® Vegetable Broth
1 fennel bulb, trimmed and sliced (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1 package (about 10 ounces) frozen spinach, thawed
1 can (about 14.5 ounces) diced tomatoes, undrained
1 can (about 15 ounces) white cannellini beans, undrained

Slow Cooker Smothered Pork Chops

Who doesn’t love letting their slow cook...

Homemade Slow Cooker Cornbread

Whether you’re looking to free up oven s...

Slow Cooker Creamy Beef Stroganoff

Your slow cooker gets the job done with th...

Slow Cooker Poblano Corn Chowder wi...

Throw all the ingredients into the slow-c...