Ingredients:2 cans (14.5 oz each) fire roasted tomatoes1 can (15 oz) cannellini beans, drained and rinsed1 can (15 oz) Great Northern beans, drained and rinsed1 large yellow onion, diced2 stalks celery, chopped2 carrots, peeled and chopped3 cloves garlic, minced4 cups vegetable broth2 teaspoons Italian seasoning1/2 teaspoon salt, or to taste1/4 teaspoon black pepper2 bay leaves1 handful of fresh spinach leaves, optionalFresh basil for garnish, optionalDirections: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 kcalTotal Fat: 2.5gSaturated Fat: 0.3gCholesterol: 0mgSodium: 710mgTotal Carbohydrates: 33gDietary Fiber: 10gSugars: 7gProtein: 10gThis healthy, hearty soup is packed with fiber and plant-based protein, making it a nourishing and satisfying meal!Enjoy!
Slow Cooker Fire Roasted Tomato and White Bean Soup
