White Bean with Fennel Soup

White Bean with Fennel Soup

15

"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

7 h 15 m servings 109 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 926 mg
  • 37%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

15
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I followed the recipe exactly, it was very quick and easy to make. I had never cooked with a fennel bulb previously, I'm glad I tried it, the flavor is mild but wonderful. This dish freezes pe...

The fennel adds such a nice flavor to the soup. For enhanced flavor, heat 2 tbs olive then saute onions, garlic, fennel and 2 more items not in recipe - 2 carrots chopped small and basil unti...

A very good soup! Easy and inexpensive to make and tastes great. My first impression was that it would be better as a side than as a meal, but then I found myself craving it for dinner and I've...