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!