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:

  1. 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.
  2. 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.
  3. Add Bay Leaves:
    Tuck the bay leaves into the mixture, ensuring they’re fully submerged for maximum flavor.
  4. 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.
  5. 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.
  6. 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!