Slow Cooker Fire Roasted Tomato and White Bean Soup
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
Directions:
- 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!