Recipe by Campbell's Kitchen
"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."
Watch video tips and tricks
Swanson® Vegetable Broth (Regular or Certified Organic)
ground black pepper
bulb fennel, trimmed and sliced
1 (10 ounce) package
frozen leaf spinach, thawed
1 (14.5 ounce) can
diced tomatoes, undrained
1 (16 ounce) can
white kidney beans (cannellini), undrained
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.
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.
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.
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.
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."
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.
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.
I didn't have any fennel, but I had all the other ingredients so I made this soup as prescribed but added some dried rosemary. I did pre-saute the onion and garlic as one reviewer suggested, and we grated some parmesan on top at serving time. Everyone loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
White Bean with Fennel Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 6
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a healthy Italian-style white bean soup with fresh spinach.
This satisfying soup comes together in just minutes.
This simple chilled bean salad is dressed with olive oil and wine vinegar.