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.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

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)
• 0 crusty bread or dinner rolls (optional, for serving)

Directions

Step 1

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.

Step 2

Transfer the sautéed vegetables to the crock pot.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Just before serving, stir in the lemon juice to brighten the flavors.

Step 7

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

Serving size	(3211.7g)

Amount per serving	% Daily Value*
Calories	1748.5

Total Fat 34.0g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2803.2mg	0%
Total Carbohydrate 282.2g	0%
Dietary Fiber 64.8g	0%
Total Sugars 37.7g
Protein 87.7g	0%

Vitamin D 0IU	0%
Calcium 913.7mg	0%
Iron 27.0mg	0%
Potassium 5473.4mg	0%

*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.

Source of Calories

Fat: 17.1%

Protein: 19.6%

Carbs: 63.2%