White Bean with Fennel Soup

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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the chopped onion, sliced fennel and minced garlic in a 4 to 6 quart slow cooker.

2. Add the vegetable broth, the diced tomatoes with their juice, and the white kidney beans with their liquid. Stir in the ground black pepper.

3. Cover and cook on low for 6 hours 30 minutes (about 390 minutes), until the fennel and onion are very tender.

4. Squeeze excess liquid from the thawed spinach, then stir it into the soup. Cover and cook on low for 30 more minutes until heated through.

5. Ladle the soup into bowls and serve hot.