Creamy white beans, spinach, veggies, and Italian herbs create a slow-cooked, nourishing main dish.
# 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 packed baby spinach
→ Beans
06 - 2 cans (15 ounces each) cannellini beans, drained and rinsed
→ Broth & Liquids
07 - 6 cups vegetable broth (ensure gluten-free if required)
08 - 1 can (14.5 ounces) diced tomatoes, with juice
→ Herbs & Seasonings
09 - 2 teaspoons dried Italian herbs (or substitute with 1 teaspoon dried oregano and 1 teaspoon dried thyme)
10 - 1 teaspoon salt, or as needed
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 Steps:
01 - Place diced onion, sliced carrots, sliced celery, and minced garlic into the slow cooker.
02 - Stir in drained cannellini beans, diced tomatoes with their juice, and vegetable broth.
03 - Sprinkle in Italian herbs, salt, black pepper, and red pepper flakes if desired, then mix thoroughly.
04 - Cover and cook on low setting for 6 hours, allowing vegetables to become tender.
05 - Fifteen minutes before serving, add baby spinach and extra-virgin olive oil. Gently stir until spinach wilts.
06 - Taste and modify seasoning as needed.
07 - Ladle soup into bowls and garnish with chopped fresh basil and grated Parmesan cheese, as desired.
