This healthy, low-fat soup can be prepared in just 15 minutes then cooked in the slow cooker until dinner.

ingredients
1    cup   dry great northern beans
6    cups   water
1    cup   chopped onion
1    medium  fennel bulb, trimmed and cut into 1/2-inch pieces
2    medium  carrots, chopped
2    cloves  garlic, minced
2    tablespoons   snipped fresh parsley
1    teaspoon   dried rosemary, crushed
1/4   teaspoon   pepper
4 1/2   cups   chicken broth
2 1/2   cups   shredded or chopped cooked chicken
1    14 1/2ounce can  diced tomatoes, undrained
directions
Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 426, Fat, total (g) 10, chol. (mg) 78, sat. fat (g) 3, carb. (g) 46, fiber (g) 15, pro. (g) 40, sodium (mg) 1454, Vegetables () 2, Starch () 2.5, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet