I love a lazy Sunday however most of them are packed with to-dos and running around. It’s nice to be able to spend 10 or 15 minutes prepping something with the sure knowledge that you’ll have a taste meal at the end of the day.
Slow Cooker Pork, White Bean and Fennel Soup
Prep time: 10 minutes
Total time: 7 hours
- 4 cups low-sodium chicken broth
- 2 small fennel bulbs, trimmed and sliced into 1″ pieces
- 1 medium onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 lb. country-style pork ribs, excess fat removed
- 3 bay leaves
- 1 pkg. frozen chopped spinach, thawed
- 1 can diced tomatoes, undrained
- 1 can canned small white beans, undrained
- 2 Tbsp. red wine vinegar
- Combine broth, fennel, onion, garlic, pork and bay leaves in the slow cooker. Cover and cook, on low, for 6 hours.
- Bump the slow cooker up to high. Add the spinach, tomatoes and beans to the cooker. Recover and cook for an hour.
- Remove the pork (and bones) from the pot. Chop or shred into smaller pieces and return to the cooker. Add the vinegar, stir to incorporate. Taste and adjust salt/pepper as desired.
This soup is based on one from Campbell’s. I added a few things to bump up the flavor and reworked the instructions a bit as well.
My frozen spinach didn’t thaw much after 6 hours in the fridge. I took a chance and added the mostly solid spinach brick to the slow cooker. It heated up fine and the soup seemed no worse for wear.