Slow Cooked Italian Bean Soup
Warm up your soul with the comforting flavors of Slow Cooked Italian Bean Soup, a hearty and healthy dish that’s perfect for cozy weeknight dinners or meal prepping. This recipe features tender cannellini beans, vibrant vegetables like carrots, celery, and spinach, and a fragrant blend of Italian herbs, simmered slowly to create a rich and flavorful broth. Finished with a sprinkle of Parmesan cheese and fresh parsley, this rustic soup is both nourishing and satisfying. With its simple ingredients and hands-off cooking method, it’s an easy yet impressive option for families or gatherings. Serve it with crusty bread for the ultimate Mediterranean-inspired comfort meal.
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Recipe Information
Ingredients
- 1 cup dried cannellini beans
- 2 tablespoons olive oil
- 1 yellow onion
- 2 carrots
- 2 celery stalks
- 4 garlic cloves
- 1 can (14 ounces) canned diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
- 2 cups fresh spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Rinse the dried cannellini beans under cold water and remove any debris. If desired, soak the beans in water overnight for a creamier consistency, then drain and rinse before use.
In a large skillet over medium heat, warm the olive oil. Dice the onion, carrots, and celery, then sauté them in the olive oil for 5-7 minutes until softened.
Mince the garlic cloves and add them to the skillet. Cook for another minute until fragrant, then transfer the cooked vegetables to the slow cooker.
To the slow cooker, add the rinsed cannellini beans, canned diced tomatoes (with their juices), vegetable broth, bay leaf, dried thyme, dried oregano, and crushed red pepper flakes.
Stir the ingredients until well combined, then cover the slow cooker and set it to cook on low for 6-8 hours, or high for 3-4 hours. The beans should be tender but not mushy.
Once the soup is cooked, remove the bay leaf and discard. Taste the soup and adjust the seasoning with salt and black pepper as needed.
Add the fresh spinach to the slow cooker and stir it into the hot soup. Let it wilt for 2-3 minutes.
Ladle the soup into bowls and top each serving with a sprinkle of grated Parmesan cheese and freshly chopped parsley for garnish.
Serve hot with crusty bread or a side of your choice. Enjoy!
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 7231 mg | 314% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 46.9 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 915 mg | 70% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 5333 mg | 113% | |
*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.
