Creamy white beans, spinach, and vegetables slow-cooked with fragrant Italian herbs for a satisfying meal.
# 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 packed baby spinach
→ Beans
06 - 2 cans (15 ounces each) cannellini beans, drained and rinsed
→ Broth & Liquids
07 - 6 cups vegetable broth
08 - 1 can (14.5 ounces) diced tomatoes with juice
→ Herbs & Seasonings
09 - 2 teaspoons dried Italian herbs
10 - 1 teaspoon salt
11 - 0.5 teaspoon freshly ground black pepper
12 - 0.25 teaspoon red pepper flakes
→ Finishing Touches
13 - 2 tablespoons extra-virgin olive oil
14 - 2 tablespoons chopped fresh basil
15 - Grated Parmesan cheese, for serving
# How to make it:
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 into the slow cooker; stir to combine.
03 - Sprinkle in dried Italian herbs, salt, black pepper, and red pepper flakes if using. Mix thoroughly.
04 - Cover and cook on LOW for 6 hours, or until vegetables are exceptionally tender.
05 - Fifteen minutes prior to serving, add the packed baby spinach and extra-virgin olive oil; stir and allow spinach to wilt.
06 - Taste and adjust salt, pepper, or herbs as needed.
07 - Ladle soup into bowls. Garnish with chopped fresh basil and grated Parmesan cheese, if desired.
