Creamy white beans, spinach, and tomatoes gently slow-cooked with Italian herbs and vegetables for a comforting meal.
# What You'll Need:
→ Vegetables
01 - 1 large yellow onion, diced
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 4 garlic cloves, minced
05 - 4 cups baby spinach, packed
→ Beans
06 - 2 cans (15 oz each) cannellini beans, drained and rinsed
→ Broth & Liquids
07 - 6 cups vegetable broth, gluten-free if needed
08 - 1 can (14.5 oz) diced tomatoes, with juice
→ Herbs & Seasonings
09 - 2 teaspoons dried Italian herbs or 1 teaspoon dried oregano and 1 teaspoon dried thyme
10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon red pepper flakes, optional
→ Finishing Touches
13 - 2 tablespoons extra-virgin olive oil
14 - 2 tablespoons chopped fresh basil, optional
15 - Grated Parmesan cheese, for serving, optional
# How To Make It:
01 - Place diced onion, sliced carrots, celery, and minced garlic into the slow cooker.
02 - Add drained cannellini beans, diced tomatoes with their juice, and vegetable broth to the pot.
03 - Sprinkle in Italian herbs, salt, pepper, and optional red pepper flakes. Stir thoroughly to combine.
04 - Cover and cook on low heat for 6 hours, until vegetables are tender and flavors meld.
05 - Fifteen minutes before serving, stir in baby spinach and olive oil. Allow spinach to wilt.
06 - Taste and adjust salt or pepper as needed.
07 - Ladle hot soup into bowls and garnish with fresh basil and grated Parmesan cheese, if desired.
