White Bean and Fennel Soup

White Bean and Fennel Soup
Makes 6
Prep 25 m
Cook 9 m
Soak overnight
Slow Cook on HIGH for 6 hours



  1. 1 of 4 Place cannellini beans in a bowl with 4 cups cold water. Cover with plastic and soak overnight.
  2. 2 of 4 Drain beans and transfer to a 6-quart slow cooker. Add fennel, onion, garlic and Italian seasoning. Pour in stock and 2 cups water. Cover and cook on HIGH for 5 1/2 hours.
  3. 3 of 4 Uncover and stir in escarole and diced tomatoes. Re-cover and cook 30 minutes more.
  4. 4 of 4 Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add pasta and cook 9 minutes or as per package directions. Drain. Stir pasta into soup along with salt. Ladle into bowls and top with Parmesan and black pepper.
Nutrition Information for White Bean and Fennel Soup
Servings Per Recipe: 6
Per Serving: 994 mg sodium, 3 g Fat, total, 429 kcal cal., 6 mg chol., 76 g carb., 1 g sat. fat, 28 g pro., 18 g fiber