Tuscan soup blends beans, spinach, and vegetables in a slow cooker for a hearty, herb-infused summer meal.
# Ingredient List:
→ 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 - ½ teaspoon freshly ground black pepper
12 - ¼ 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 Steps:
01 - Place diced onion, sliced carrots, sliced celery, and minced garlic into the slow cooker.
02 - Add rinsed cannellini beans, diced tomatoes with juice, and vegetable broth to the slow cooker.
03 - Sprinkle in dried Italian herbs, salt, freshly ground black pepper, and red pepper flakes if desired. Stir ingredients thoroughly.
04 - Cover slow cooker and cook on LOW for 6 hours or until vegetables are exceptionally tender.
05 - Fifteen minutes prior to serving, stir in baby spinach and extra-virgin olive oil. Allow spinach to wilt.
06 - Taste and adjust seasoning if necessary.
07 - Ladle soup into bowls. Garnish with chopped fresh basil and a sprinkle of grated Parmesan cheese if desired.
