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This recipe can be prepared in 30 minutes or less
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Whether it's in a can or resealable carton, the Swanson® brand comes in Chicken, Beef and Vegetable, and in regular, lower sodium and organic varieties. more
4 cups Swanson® Vegetable Broth (Regular or Certified Organic)1/8 teaspoon ground black pepper 1 small bulb fennel, trimmed and sliced (about 2 cups)1 medium onion, chopped (about 1/2 cup)2 cloves garlic, minced1 package (10 ounces) frozen leaf spinach, thawed1 can (about 14.5 ounces) diced tomatoes, undrained1 can (about 15 ounces) white kidney beans (cannellini), undrained
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.
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.
using Swanson® Vegetable Broth Calories 123, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 994mg, Total Carbohydrate 23g, Dietary Fiber 7g, Protein 7g, Vitamin A 124%DV, Vitamin C 22%DV, Calcium 14%DV, Iron 13%DV using Swanson® Certified Organic Vegetable Broth Calories 123, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 734mg, Total Carbohydrate 23g, Dietary Fiber 7g, Protein 7g, Vitamin A 124%DV, Vitamin C 22%DV, Calcium 14%DV, Iron 13%DV