Hearty white bean and spinach soup slow-cooked with Italian herbs, tender vegetables, and savory broth.
# Needed Ingredients:
→ 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 packed baby spinach
→ Beans
06 - 2 cans (15 ounces each) cannellini beans, drained and rinsed
→ Broth and Liquids
07 - 6 cups vegetable broth
08 - 1 can (14.5 ounces) diced tomatoes with juice
→ Herbs and 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
# Steps:
01 - Add diced onion, sliced carrots, sliced celery, and minced garlic to the slow cooker.
02 - Stir in cannellini beans, diced tomatoes with juice, and vegetable broth.
03 - Sprinkle in dried Italian herbs, salt, black pepper, and red pepper flakes if desired. Mix thoroughly.
04 - Cover and cook on low for 6 hours until vegetables are very tender.
05 - Fifteen minutes before serving, stir in baby spinach and olive oil. Allow spinach to wilt.
06 - Taste and modify salt or pepper if needed.
07 - Ladle soup hot into bowls. Garnish with fresh basil and a sprinkle of Parmesan cheese if desired.
