What you need:

  • 4 cups SwansonĘ 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

What you do:

  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.

We hope you enjoy this recipe!

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