Enjoy a wholesome Tuscan soup with white beans, spinach, tender veggies, and Italian herbs, perfect for summer.
# 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 (15 oz each) cannellini beans, drained and rinsed
→ Broth & Liquids
07 - 6 cups vegetable broth (gluten-free if needed)
08 - 1 can (14.5 oz) 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)
# Steps:
01 - Place diced onion, sliced carrots, sliced celery, and minced garlic into the slow cooker.
02 - Add cannellini beans, diced tomatoes with juices, and vegetable broth to the cooker. Stir to incorporate.
03 - Add dried Italian herbs, salt, ground black pepper, and red pepper flakes if desired. Mix until well combined.
04 - Cover and cook on LOW for 6 hours, ensuring vegetables become softened and flavors meld.
05 - Fifteen minutes before serving, stir in baby spinach and olive oil, allowing spinach to wilt into the soup.
06 - Taste the soup and adjust seasoning as required for balance.
07 - Dish hot soup into bowls, garnish with chopped fresh basil and grated Parmesan cheese as preferred.
