Slow-cooked white beans, spinach, and Italian herbs create a comforting dish ideal for summer or main course.
# Ingredient List:
→ 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
10 - 1 teaspoon salt
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)
# Cooking Directions:
01 - Place diced onion, sliced carrots, celery, and minced garlic into the slow cooker.
02 - Incorporate cannellini beans, diced tomatoes with juice, and vegetable broth into the cooker.
03 - Add Italian herbs, salt, pepper, and red pepper flakes if desired. Stir thoroughly to ensure even distribution.
04 - Cover the slow cooker and cook on low for 6 hours, allowing vegetables to become very tender.
05 - Fifteen minutes prior to serving, stir in baby spinach and extra-virgin olive oil. Let spinach wilt in the hot broth.
06 - Taste and adjust salt or pepper as needed.
07 - Ladle soup into bowls and garnish with fresh basil and Parmesan cheese if desired.
