Slow Cooker White Bean and Fennel Soup

Ingredients:

• 4 cups vegetable broth
• 1 medium bulb fennel, sliced
• 1 medium onion, chopped finely
• 2 cloves garlic, minced
• 1 package frozen spinach, thawed
• 2 cans diced tomatoes, undrained
• 2 cans white kidney beans, drained
• OR Soak and cook dried beans, about 12 oz
• 1/8 teaspoon ground black pepper

Directions:
1. In a 6-quart slow cooker, combine vegetable broth, tomatoes, fennel, beans, onion, black pepper, and garlic.
2. Cover and cook on LOW for 6 to 7 hours, or HIGH for 3 to 3.5 hours.
3. Add thawed spinach. Cover and cook for 1 hour on high.

I just love this soup, it's healthy and it makes your taste buds sing. I found this recipe a few months ago on squawkfox.com.