Go Back
Print

Tuscan Vegetable Soup

Author Sonja

Ingredients

  • 2-15.5 oz. cans of white beans like cannellini divided
  • 1 T olive oil
  • 1/2 onion diced
  • 1 carrot diced
  • 2 celery stalks diced
  • 1 zucchini diced
  • 4 cloves of garlic minced
  • 1 t dried thyme
  • 1/2 t dried sage
  • 1-14 oz. can of diced tomatoes low sodium with their juices
  • 4 cups of broth
  • dash of cayenne pepper or other flavorings as desired
  • 1/2 t black pepper
  • salt to flavor
  • 2 cups lightly packed spinach chopped
  • _optional 1/2 cup nutritional yeast (optional for dairy-free/vegan) or grated Parmesan cheese _

Instructions

  1. Optional saute the diced vegetables in the olive oil for 5 minutes.
  2. Put all ingredients into the slow cooker, minus the spinach, nutritional yeast/cheese and 1 can of beans.
  3. Cook on low for 6-8 hours or on high for 4 hours.
  4. Smash one can of beans (I put mine in the Vitamix until blended).
  5. Add smashed beans and spinach the last 45 minutes.
  6. Salt to taste, top with nutritional yeast/cheese and enjoy!