Slow Cooker Fennel White Bean Soup Recipe
This simple soup with white beans, fennel and spinach is a deliciously healthy meal with just 160 calories.
Servings: 6
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 medium fennel bulb, sliced thin (white part only)
- 5 cups fat-free chicken broth (or vegetable broth)
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 teaspoon dried thyme
- Salt, to taste
- 1/4 teaspoon black pepper
- 1 bay leaf
- 3 cups chopped fresh spinach
Instructions
- Ideal slow cooker size: 5- to 6-Quart.
- In a skillet over medium heat, warm the oil and saute the onions and fennel until softened. (I used my Ninja 3-in-1 Cooking System so I was able to sauté the onion and fennel in the same pot as cooking the soup.)
- Add onion fennel mixture, broth, beans, diced tomatoes, thyme, salt and pepper, and bay leaf to slow cooker. Cover and cook for 1 to 2 hours on HIGH, or 4 to 5 hours on LOW.
- Remove bay leaf and stir in spinach about 10 minutes before serving.
- Store unused portions in an airtight container in the refrigerator.
Notes
Serving size: generous 1-1/2 cups
WW Points: 1
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Turn this soup vegetarian by substituting veggie broth for the chicken broth. Add some leftover cooked lean chicken breast or ham for a little protein boost.
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Turn this soup vegetarian by substituting veggie broth for the chicken broth. Add some leftover cooked lean chicken breast or ham for a little protein boost.
Nutrition
Serving: 1-1/2 cups | Calories: 160kcal | Carbohydrates: 22g | Protein: 13g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 905mg | Potassium: 787mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1545IU | Vitamin C: 17mg | Calcium: 123mg | Iron: 4mg