Slow-cooked Tuscan soup with beans, spinach, and vegetables for deep Italian flavor and comforting warmth.
# What you'll need:
→ Vegetables
01 - 1 large yellow onion, diced
02 - 2 medium carrots, peeled and sliced
03 - 2 stalks celery, sliced
04 - 4 cloves garlic, 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 (gluten-free if needed)
08 - 1 can (14.5 ounces) 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)
# Method:
01 - Place diced onion, sliced carrots, sliced celery, and minced garlic into the slow cooker.
02 - Stir in drained cannellini beans, diced tomatoes with juice, and vegetable broth.
03 - Sprinkle dried Italian herbs, salt, pepper, and red pepper flakes if desired. Mix thoroughly.
04 - Cover and cook on low heat for 6 hours until vegetables are tender.
05 - Fifteen minutes before serving, add baby spinach and extra-virgin olive oil. Stir to wilt spinach.
06 - Taste and adjust salt or pepper as necessary.
07 - Ladle into bowls. Garnish with fresh basil and a sprinkle of grated Parmesan cheese if desired.
