Italian soup with beans, spinach, and herbs. Slow-cooked for comforting, easy flavor. Perfect for light summer lunches.
# 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 packed baby spinach
→ 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 or 1 teaspoon dried oregano plus 1 teaspoon dried thyme
10 - 1 teaspoon salt, or more 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, celery, and minced garlic in the slow cooker.
02 - Stir in drained cannellini beans, diced tomatoes with juice, and vegetable broth.
03 - Add dried Italian herbs, salt, black pepper, and optional red pepper flakes; mix thoroughly to distribute flavor.
04 - Secure the lid and cook on low setting for 6 hours, until vegetables become tender and flavors meld.
05 - Fifteen minutes before serving, stir in baby spinach and extra-virgin olive oil; allow spinach to wilt fully.
06 - Taste and adjust salt or pepper as desired.
07 - Ladle hot soup into bowls and garnish with fresh chopped basil and Parmesan cheese if desired.
