Slow-cooked cannellini beans, spinach and vegetables simmered with Italian herbs for a light, comforting summer main.
# What You 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 packed baby spinach
→ Beans
06 - 2 (15-ounce) cans cannellini beans, drained and rinsed
→ Broth & Liquids
07 - 6 cups vegetable broth (use gluten-free broth if required)
08 - 1 (14.5-ounce) can diced tomatoes with juices
→ Herbs & Seasonings
09 - 2 teaspoons dried Italian seasoning (or 1 teaspoon dried oregano + 1 teaspoon dried thyme)
10 - 1 teaspoon kosher 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 Steps:
01 - Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic. Place all prepared vegetables in the slow cooker.
02 - Add the drained cannellini beans and the can of diced tomatoes with their juices to the slow cooker, distributing evenly among the vegetables.
03 - Pour in the vegetable broth, then sprinkle in the dried Italian seasoning, salt, black pepper and red pepper flakes if using. Stir gently to combine.
04 - Cover and cook on LOW for 6 hours, or until the vegetables are very tender and flavors have melded.
05 - About 15 minutes before serving, stir in the baby spinach and olive oil. Allow the spinach to wilt and incorporate into the broth.
06 - Taste and adjust seasoning with additional salt, pepper or red pepper flakes as needed.
07 - Ladle into bowls and garnish with chopped fresh basil and grated Parmesan if desired. Serve hot.
