White Bean with Fennel Soup

Submitted by:  Heather Barnes

1 box (32 ounces) Swanson Organic Vegetable Broth
1/8 teaspoon ground black pepper
1 small bulb fennel (about 1/2 pound), trimmed and sliced
1 medium onion, chopped
2 cloves garlic, minced
1 package (10 ounces) frozen leaf spinach
1 can (14 1/2 ounces) diced tomatoes
1 can (15 ounces) white kidney (cannellini) beans, undrained
 
Place broth, black pepper, fennel, onion and garlic in 5 1/2 to 6 quart slow cooker.
 
Cover and cook on LOW 6 to 7 hours.
 
Add spinach, tomatoes and beans.  Turn heat to HIGH.  Cover and cook 1 hour.