Thursday, October 26, 2006

Dear Jerry,

Chase away that autumn chill with a piping hot bowl of this hearty, satisfying soup.

White Bean with Fennel Soup
from Campbell's Kitchen

Prep Time: 15 min. - Cook Time: About 8 hr.

Ingredients:

4 cups Swanson® Vegetable Broth (regular or Certified Organic)

1/8 tsp. ground black pepper

1 small bulb fennel (about 1/2 lb.), trimmed and sliced (about 2 cups)

1 medium onion, chopped (about 1/2 cup)

2 cloves garlic, minced

1 pkg. (10 oz.) frozen leaf spinach

1 can (14 1/2 oz.) diced tomatoes

1 can (about 16 oz.) white kidney (cannellini) beans, undrained

Directions:

1. Stir the broth, black pepper, fennel, onion and garlic in a 5 1/2- to 6-quart slow cooker.
2. Cover and cook on LOW for 6 to 7 hours.
3. Add the spinach, tomatoes and undrained beans. Turn the heat to HIGH. Cover and cook for 1 hour more or until the vegetables are tender. Serves 6.

Nutrition Information:
Nutritional Values Per Serving using Swanson Vegetable Broth: Calories 116, Total Fat 1g, Saturated Fat 0g, Cholesterol 0g, Sodium 1122mg, Total Carbohydrate 23g, Dietary Fiber 6g, Protein 7g, Vitamin A 100%DV, Vitamin C 33%DV, Calcium 13%DV, Iron 11%DV
Nutritional Values Per Serving using Swanson Organic Vegetable Broth: Calories 116, Total Fat 1g, Saturated Fat 0g, Cholesterol 0g, Sodium 862mg, Total Carbohydrate 23g, Dietary Fiber 6g, Protein 7g, Vitamin A 100%DV, Vitamin C 33%DV, Calcium 13%DV, Iron 11%DV

		Choose fennel that is firm and whitish green in color without cracks or blemishes. The bulb should be tight and compact and the leaves should look fresh, green and never limp or wilted.
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		Worries go down better with soup. ~ Yiddish proverb.

Campbell Soup Company
Camden, NJ U.S.A. 08103-1701