A hearty slow-cooked Tuscan soup with white beans, spinach, vegetables, and herbs for a comforting summer 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, gluten-free if needed
08 - 1 can (14.5 ounces) diced tomatoes 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
# Steps:
01 - Place diced onion, sliced carrots, sliced celery, and minced garlic into the slow cooker.
02 - Add drained cannellini beans, diced tomatoes with juice, and vegetable broth to the slow cooker.
03 - Sprinkle in dried Italian herbs, salt, pepper, and red pepper flakes if desired. Stir to combine thoroughly.
04 - Cover and cook on LOW for 6 hours, allowing flavors to develop and vegetables to become tender.
05 - Fifteen minutes before serving, add packed baby spinach and extra-virgin olive oil. Allow spinach to wilt.
06 - Taste and adjust salt, pepper, or other seasonings as necessary.
07 - Ladle hot soup into bowls. Garnish with chopped fresh basil and grated Parmesan cheese if desired.
