Cooking Directions

• Stir the broth, 1/8 teaspoon ground 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.

Ingredients

• 4 cups Swanson® Vegetable Broth
• 1 fennel bulb, trimmed and sliced (about 2 cups)
• 1 medium onion, chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 package (about 10 ounces) frozen spinach, thawed
• 1 can (about 14.5 ounces) diced tomatoes, undrained
• 1 can (about 15 ounces) white cannellini beans, undrained