A hearty Tuscan soup with creamy beans, vegetables, and spinach, slow-cooked for rich Italian flavor.
# 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 baby spinach, packed
→ Beans
06 - 2 cans cannellini beans (15 oz each), drained and rinsed
→ Broth & Liquids
07 - 6 cups vegetable broth (gluten-free if needed)
08 - 1 can diced tomatoes (14.5 oz), with juice
→ Herbs & Seasonings
09 - 2 teaspoons dried Italian herbs
10 - 1 teaspoon salt
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 Steps:
01 - Add diced onion, sliced carrots, sliced celery, and minced garlic to the slow cooker.
02 - Stir in drained cannellini beans, diced tomatoes with juice, and vegetable broth.
03 - Sprinkle in dried Italian herbs, salt, pepper, and red pepper flakes if desired. Mix until evenly combined.
04 - Cover and cook on low setting for 6 hours, until vegetables reach desired tenderness.
05 - Fifteen minutes before serving, gently stir in the packed baby spinach and extra-virgin olive oil. Allow spinach to wilt.
06 - Taste the soup and make seasoning adjustments as needed.
07 - Ladle the soup into serving bowls. Garnish with fresh basil and grated Parmesan cheese, if desired.
