Creamy beans, spinach, and aromatic herbs combine for a savory, hearty Italian-inspired slow-cooked main dish.
# What you 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 cannellini beans (15 ounces each), drained and rinsed
→ Broth & Liquids
07 - 6 cups vegetable broth, gluten-free if needed
08 - 1 can diced tomatoes (14.5 ounces), 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
→ Finishing Touches
13 - 2 tablespoons extra-virgin olive oil
14 - 2 tablespoons chopped fresh basil, optional
15 - Grated Parmesan cheese, for serving, optional
# Directions:
01 - Place diced onion, sliced carrots, celery, and minced garlic in the slow cooker.
02 - Incorporate cannellini beans, diced tomatoes with juice, and vegetable broth. Stir to mix.
03 - Add dried Italian herbs, salt, pepper, and red pepper flakes if desired. Blend thoroughly.
04 - Cover and cook on LOW for 6 hours until vegetables are soft and flavors meld.
05 - Fifteen minutes before serving, add baby spinach and extra-virgin olive oil. Allow spinach to wilt.
06 - Taste and modulate salt or pepper as needed.
07 - Ladle hot soup into bowls. Garnish with chopped basil and Parmesan cheese if preferred.
