White Bean with Fennel Soup14 Reviews
- Prep: 15 min
- Cook: 7 hr
- Ready In: 7 hr 15 min
“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.” - by Campbell's Kitchen
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 109 cal
- 0.7 g
- 20.7 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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 perfectl..." See morey."
"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 until vegg..." See moreies are translucent then add spinach, tomatoes and broth. I only cooked 1 hour then for the last 15 mins I added frozen tortellinis. When serving the soup, I add fresh ground pepper and crushed red pepper. My daughter likes parmesan cheese with it too. "
"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 made ..." See moreit several times since then. It also works really well with garbanzo beans instead of the white kidney beans."
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