This rustic Italian soup is not just a dish; it’s an experience that brings the essence of Tuscan cuisine into your home.
Ingredients
Scale:
1 cup Dried white beans (cannellini or great northern)
4 cups Vegetable broth
2 tablespoons Olive oil
1 medium Onion, diced
4 cloves Garlic, minced
2 medium Carrots, diced
2 stalks Celery, diced
1 tablespoon Fresh rosemary, chopped
1 tablespoon Fresh thyme, chopped
1 teaspoon Salt
1/2 teaspoon Black pepper
2 cups Spinach or kale, roughly chopped
For serving: Parmesan cheese, grated (optional)
Instructions
Rinse the dried white beans under cold water and soak them in water overnight. This softens the beans and reduces cooking time.
In the slow cooker, combine the soaked beans, vegetable broth, olive oil, diced onion, minced garlic, carrots, celery, rosemary, thyme, salt, and black pepper.
Cover and cook on low for 6-8 hours or on high for 4-5 hours until the beans are tender.
About 30 minutes before serving, stir in the chopped spinach or kale, allowing it to wilt and blend into the soup.
Once the soup is done, taste and adjust the seasoning as needed. Serve hot, garnished with grated Parmesan cheese if desired.
