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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Recipe Summary test

prep:
15 mins
cook:
7 hrs
total:
7 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the broth, black pepper, fennel, onion and garlic in a 5 1/2- to 6-quart slow cooker.

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  • 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.

Nutrition Facts

109 calories; protein 5.7g; carbohydrates 20.7g; fat 0.7g; sodium 926.1mg. Full Nutrition
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Reviews (26)

Most helpful positive review

Rating: 5 stars
02/18/2009
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. Read More
(29)

Most helpful critical review

Rating: 3 stars
10/27/2009
I don't know why exactly we didn't enjoy this soup. We like fennel, we like broth soups, we like all the ingredients in this recipe. The aroma from the slow cooker was divine and my mouth watered in anticipation. But it didn't work for us, and we didn't even finish our bowls. Read More
(5)
Rating: 5 stars
02/18/2009
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. Read More
(29)
Rating: 5 stars
01/05/2009
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. Read More
(28)
Rating: 5 stars
11/01/2011
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. Read More
(10)
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Rating: 5 stars
02/26/2010
I modified this a little but it was very good. I sauteed the fennel, onion, added carrot, and garlic in butter until a little caramelized then added chicken broth, two cans of drained white beans, one can of diced tomatoes and let simmer. I cooked a roll of Italian sausage and added some extra fennel seeds and some red pepper flakes, draining and adding to the soup. Didn't add the spinach but will next time. This was very good - and I will probably add some cream at the end next time to make it a little more "Tuscan." Read More
(6)
Rating: 4 stars
03/16/2009
Good soup. I really couldn't taste the fennel, though - didn't want a strong anise flavor, but I was hoping for just a tad more. Couldn't "recognize" the fennel. Read More
(5)
Rating: 3 stars
10/26/2009
I don't know why exactly we didn't enjoy this soup. We like fennel, we like broth soups, we like all the ingredients in this recipe. The aroma from the slow cooker was divine and my mouth watered in anticipation. But it didn't work for us, and we didn't even finish our bowls. Read More
(5)
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Rating: 5 stars
11/07/2011
Loved this soup. I followed a suggestion and sauted the fennel, onion and garlic in 2 T olive oil and then added the rest to the pot to simmer for an hour. During the last 15 min. I added a little water and some dried cheese ravioli. Yummy! Also a dash of cayenne pepper. Read More
(5)
Rating: 4 stars
07/02/2009
We really liked this as a light starter for a meal. I used chicken broth instead of vegetarian, because that is what I had on hand. Read More
(5)
Rating: 4 stars
01/20/2009
pretty good recipe. this was the first time i cooked with fennel and i have to say i like it a lot. in the end i added sliced vegetarian hotdogs to the mix to add a different texture. i can also imagine it would be good with potatoes. i will make it again. it is a keeper. Read More
(4)