Creamy white beans, fresh spinach, and Italian herbs simmer together in this comforting, easy slow-cooked dish.
# 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 baby spinach, packed
→ 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, 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
# How to Make It:
01 - Add diced onion, sliced carrots, celery, and minced garlic to the slow cooker.
02 - Stir in the drained cannellini beans, diced tomatoes with juice, and vegetable broth.
03 - Sprinkle in dried Italian herbs, salt, pepper, and red pepper flakes if using. Mix thoroughly.
04 - Cover and cook the mixture on low setting for 6 hours until vegetables reach desired tenderness.
05 - Approximately 15 minutes before serving, stir in packed baby spinach and olive oil. Let the spinach wilt.
06 - Taste and adjust salt and pepper as needed.
07 - Ladle hot soup into bowls and garnish with chopped basil and Parmesan cheese, if desired.
