Slow-cooked Tuscan soup with creamy beans, tender vegetables, and spinach, infused with Italian herbs.
# 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 ounces each) cannellini beans, drained and rinsed
→ Broth & Liquids
07 - 6 cups vegetable broth (ensure 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)
# How To Make It:
01 - Add diced onion, sliced carrots, celery, and minced garlic to the slow cooker.
02 - Stir in cannellini beans, diced tomatoes with juice, and vegetable broth.
03 - Sprinkle in dried Italian herbs, salt, black pepper, and red pepper flakes if desired. Mix thoroughly.
04 - Cover the slow cooker and set on LOW for 6 hours, allowing the vegetables to become very tender.
05 - About 15 minutes before serving, stir in baby spinach and extra-virgin olive oil. Let the spinach wilt.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil and a sprinkle of Parmesan cheese if desired.
