White Bean with Fennel Soup

White Bean with Fennel Soup

14 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    7 h
  • Ready In

    7 h 15 m
Recipe by  Campbell's Kitchen

“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.”

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Adjust Servings

Original recipe yields 6 servings



  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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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 perfectly.

Dining Diva

Dining Diva

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 veggies 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 it several times since then. It also works really well with garbanzo beans instead of the white kidney beans.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



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Sausage and Bean Ragout


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Slow-Simmered Chicken Rice Soup