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.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add the fresh spinach to the slow cooker and stir it into the hot soup. Let it wilt for 2-3 minutes.

Step 8

Ladle the soup into bowls and top each serving with a sprinkle of grated Parmesan cheese and freshly chopped parsley for garnish.

Step 9

Serve hot with crusty bread or a side of your choice. Enjoy!

Nutrition Facts

Serving size	(2467.9g)

Amount per serving	% Daily Value*
Calories	1452.8

Total Fat 59.9g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 10.8g
Cholesterol 27.9mg	0%
Sodium 7231.0mg	0%
Total Carbohydrate 181.7g	0%
Dietary Fiber 46.3g	0%
Total Sugars 46.9g
Protein 59.7g	0%

Vitamin D 0IU	0%
Calcium 915.1mg	0%
Iron 20.2mg	0%
Potassium 5332.8mg	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: 35.8%

Protein: 15.9%

Carbs: 48.3%