Ingredients
2 cans (14.5 oz each) fire roasted tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) Great Northern beans, drained and rinsed
1 large yellow onion, diced
2 stalks celery, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
4 cups vegetable broth
2 teaspoons Italian seasoning
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
2 bay leaves
1 handful of fresh spinach leaves, optional
Fresh basil for garnish, optional
Preparation
Combine Ingredients:
In the basin of your slow cooker, combine the fire roasted tomatoes, cannellini beans, Great Northern beans, diced onion, chopped celery, chopped carrots, and minced garlic.
Add Broth and Seasonings:
Pour in the vegetable broth and stir. Add the Italian seasoning, salt, and black pepper. Stir again to distribute the seasonings.
Add Bay Leaves:
Tuck the bay leaves into the mixture, ensuring they’re fully submerged for maximum flavor.
Slow Cook:
Low Setting: Cook the soup on low for 7-8 hours.
High Setting: For a quicker option, cook on high for 3-4 hours.
Finish with Spinach (Optional):
Once the soup is finished cooking, remove the bay leaves. If using fresh spinach, stir it in now and allow it to wilt in the hot soup for a few minutes.
Serve and Garnish:
Ladle the soup into bowls, garnish with fresh basil if desired, and enjoy a cozy bowl of comforting goodness.
Nutrition Information (per serving, based on 6 servings):
Calories: 180 kcal
Total Fat: 2.5g
Saturated Fat: 0.3g
Cholesterol: 0mg
Sodium: 710mg
Total Carbohydrates: 33g
Dietary Fiber: 10g
Sugars: 7g
Protein: 10g
This healthy, hearty soup is packed with fiber and plant-based protein, making it a nourishing and satisfying meal!