Comforting slow-cooked soup with beans, vegetables, and spinach. Ideal for lighter meals and summer evenings.
# 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 plus 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, for heat)
→ 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 cannellini beans, diced tomatoes with juice, and vegetable broth to the cooker.
03 - Pour in dried Italian herbs, salt, black pepper, and red pepper flakes if desired. Stir thoroughly to combine.
04 - Cover and cook on LOW for 6 hours until the vegetables become tender.
05 - Fifteen minutes before serving, add baby spinach and olive oil. Stir gently and allow spinach to wilt.
06 - Taste the soup and modify seasonings as needed.
07 - Ladle hot soup into bowls, then garnish with chopped basil and a sprinkle of grated Parmesan cheese if desired.
