Tuscan soup with beans, vegetables, spinach, Italian herbs. Hearty, light, and ideal for summer meals.
# 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 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 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 - Place diced onion, sliced carrots, celery, and minced garlic into the slow cooker.
02 - Incorporate drained cannellini beans, diced tomatoes with juice, and vegetable broth into the crockpot.
03 - Evenly sprinkle dried Italian herbs, salt, pepper, and red pepper flakes if desired. Stir to combine thoroughly.
04 - Cover and cook on low for 6 hours until vegetables are soft and flavors meld.
05 - Fifteen minutes before serving, add baby spinach and olive oil. Allow spinach to wilt.
06 - Sample and modify salt and pepper as needed for balanced taste.
07 - Dish out hot, garnishing with fresh basil and grated Parmesan cheese if preferred.
