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 (adjust to taste)
1/4 teaspoon black pepper
2 bay leaves
Optional: a handful of fresh spinach leaves, fresh basil for garnish
Directions:
In your slow cooker, combine fire roasted tomatoes, both types of beans, onion, celery, carrots, and garlic.
Add vegetable broth and mix.
Season with Italian seasoning, salt, and black pepper. Stir gently.
Add bay leaves, ensuring they are submerged.
Cook on low for 7-8 hours, or on high for 3-4 hours.
Remove bay leaves before serving. If using spinach, stir it in now to wilt.
Serve with fresh basil garnish.
Variations & Tips:
Add cooked sausage or chicken for a non-vegetarian version.
For a creamier soup, blend a portion of it and stir back in.
Prep veggies ahead of time for easy morning setup.
Store leftovers for quick meals; flavors enhance overnight.
Add red pepper flakes or chipotle pepper for a spicy kick.
Use any white beans available if you don’t have both types.
This Slow Cooker Fire Roasted Tomato and White Bean Soup is not just a meal; it's a warm, loving hug in a bowl, perfect for unwinding after a long day. Enjoy this heartwarming soup and let its comforting flavors soothe your soul.
