Italian Bean Soup for the Slow Cooker
Warm, hearty, and brimming with Italian-inspired flavors, this Italian Bean Soup for the Slow Cooker is the ultimate comfort food for busy days. Packed with tender vegetables, protein-rich cannellini and kidney beans, and a medley of aromatic herbs like basil, oregano, and Italian seasoning, this recipe is both delicious and nourishing. With just 20 minutes of prep time, the slow cooker does the rest, melding the ingredients into a rich, savory broth deeply infused with flavor. The addition of fresh baby spinach in the final moments adds a vibrant touch, while optional garnishes like grated Parmesan and fresh parsley elevate the dish to restaurant-quality perfection. Perfect for meal prepping or feeding a family, this wholesome soup is a cozy, one-pot dinner you'll make on repeat. Keywords: Italian Bean Soup, slow cooker soup, healthy soup recipe, vegetarian soup, easy crockpot meal, comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes
- 6 cups low-sodium vegetable broth
- 15 ounces canned cannellini beans, drained and rinsed
- 15 ounces canned red kidney beans, drained and rinsed
- 1 medium zucchini, diced
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 4 cups baby spinach leaves
- 0.25 cups parmesan cheese, grated (optional for serving)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute. Transfer the mixture to the slow cooker.
Add the canned diced tomatoes, vegetable broth, cannellini beans, kidney beans, diced zucchini, Italian seasoning, dried basil, dried oregano, salt, black pepper, and bay leaf to the slow cooker. Stir well to combine.
Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or high for 3-4 hours. The vegetables should be tender, and the flavors well-developed.
In the last 30 minutes of cooking, stir in the baby spinach leaves. Let them wilt into the soup.
Once done, remove the bay leaf. Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and serve hot. Top with grated parmesan cheese and chopped fresh parsley, if desired.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 8.3 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1191 mg | 25% | |
*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.
