Crock Pot Savory Bean and Spinach Soup
Warm up your weeknight dinners with this comforting Crock Pot Savory Bean and Spinach Soup, a hearty and flavorful dish that's as nourishing as it is delicious. Made with protein-packed white beans, vibrant baby spinach, and a medley of aromatic vegetables, this slow-cooked soup is gently seasoned with dried herbs like thyme and oregano for a rich, savory depth. With just 15 minutes of prep time, the crockpot does all the work, creating a wholesome meal that's perfect for busy days. A splash of bright lemon juice and fresh parsley takes the flavors to the next level, while optional crusty bread or dinner rolls on the side makes for a satisfying, complete meal. Ideal for meal prepping, this vegan-friendly recipe is a must-try for those who crave cozy, homemade comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 3 cups cooked white beans (e.g., cannellini or navy beans), drained and rinsed
- 14.5 ounces diced tomatoes (canned, with juice)
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 6 cups baby spinach
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- crusty bread or dinner rolls (optional, for serving)
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion, carrots, and celery, and sauté for 5 minutes until softened. Add minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Transfer the sautéed vegetables to the crock pot.
Add the cooked white beans, canned diced tomatoes with juice, vegetable broth, dried thyme, dried oregano, ground black pepper, and kosher salt to the crock pot. Stir to combine.
Cover the crock pot with its lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the vegetables are tender and the soup is aromatic.
About 30 minutes before the cooking time is complete, add the baby spinach to the crock pot. Stir the spinach into the soup, cover, and allow it to wilt.
Just before serving, stir in the lemon juice to brighten the flavors.
Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and serve with crusty bread or dinner rolls on the side.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2803 mg | 122% | |
| Total Carbohydrate | 282.2 g | 103% | |
| Dietary Fiber | 64.8 g | 231% | |
| Total Sugars | 37.7 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 914 mg | 70% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 5473 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
