Enjoy creamy white beans, tender veggies, spinach, and Italian herbs in this nourishing slow-cooked Tuscan soup.
# 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 ounces each) cannellini beans, drained and rinsed
→ Broth & Liquids
07 - 6 cups vegetable broth, gluten-free if required
08 - 1 can (14.5 ounces) diced tomatoes, with juice
→ Herbs & Seasonings
09 - 2 teaspoons dried Italian herbs
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, optional, for serving
# Directions:
01 - Place diced yellow onion, peeled and sliced carrots, sliced celery, and minced garlic into the slow cooker.
02 - Add drained and rinsed cannellini beans, diced tomatoes with juice, and vegetable broth to the crockpot.
03 - Sprinkle in dried Italian herbs, salt, black pepper, and red pepper flakes if desired. Stir to combine thoroughly.
04 - Cover and cook on LOW heat for 6 hours, allowing vegetables to become tender and flavors to meld.
05 - Fifteen minutes before serving, add baby spinach and pour in extra-virgin olive oil. Stir until spinach wilts.
06 - Taste and adjust salt and pepper as needed before serving.
07 - Ladle soup into bowls and garnish with chopped fresh basil and Parmesan cheese if desired. Serve hot.
