Slow Cooker Fire Roasted Tomato and White Bean Soup

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, or to taste
• 1/4 teaspoon black pepper
• 2 bay leaves
• 1 handful of fresh spinach leaves, optional
• Fresh basil for garnish, optional

Directions:

1. Combine Ingredients:
   In the basin of your slow cooker, combine the fire roasted tomatoes, cannellini beans, Great Northern beans, diced onion, chopped celery, chopped carrots, and minced garlic.
2. Add Broth and Seasonings:
   Pour in the vegetable broth and stir. Add the Italian seasoning, salt, and black pepper. Stir again to distribute the seasonings.
3. Add Bay Leaves:
   Tuck the bay leaves into the mixture, ensuring they’re fully submerged for maximum flavor.
4. Slow Cook:
   • Low Setting: Cook the soup on low for 7-8 hours.
   • High Setting: For a quicker option, cook on high for 3-4 hours.
5. Finish with Spinach (Optional):
   Once the soup is finished cooking, remove the bay leaves. If using fresh spinach, stir it in now and allow it to wilt in the hot soup for a few minutes.
6. Serve and Garnish:
   Ladle the soup into bowls, garnish with fresh basil if desired, and enjoy a cozy bowl of comforting goodness.

Nutrition Information (per serving, based on 6 servings):

• Calories: 180 kcal
• Total Fat: 2.5g
• Saturated Fat: 0.3g
• Cholesterol: 0mg
• Sodium: 710mg
• Total Carbohydrates: 33g
• Dietary Fiber: 10g
• Sugars: 7g
• Protein: 10g

This healthy, hearty soup is packed with fiber and plant-based protein, making it a nourishing and satisfying meal!