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Fennel Bean Soup

2 carrots, peeled and sliced 1/8" thick
1 small fennel bulb, trimmed and slices
1 large onion, chopped
1 clove garlic, crushed
4 cups chicken broth
1/2 tsp. salt
1/8 tsp. pepper
1 (15 oz. ) can cannellini beans (white kidney beans), undrained
2 cups coarsely shredded fresh spinach
Fennel leaves

In a slow cooker, combine carrots, fennel, onion, garlic, chicken broth, salt and pepper. Cover and cook on low 7-8 hrs. or until carrots are tender but not mushy. Turn to HIGH. Add beans with liquid and shredded spinach. Cover and cook on HIGH 20-25 min. Spoon hot soup into large soup bowls. Top each with sprigs of fennel leaves.

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