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Stir The Broth, Black Pepper, Fennel, Onion And Garlic In A 5 1/2- To 6-Quart Slow Cooker. Cover And Cook On Low For 6 To 7 Hours. Add The Spinach, Tomatoes And Beans. Turn The Heat To High. Cover And Cook For 1 Hour Or Until The Vegetables Are Tender.
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