Slow Cooker Tomato White Bean Soup

5 from 1 vote

This Slow Cooker Tomato White Bean Soup is cozy, flavorful, and made with pantry staples. Crushed tomatoes, white beans, spinach, and Parmesan simmer into a hearty meatless soup that is perfect any time of year.

Prep Time10

Cook Time6

Total Time5 5

Course: Soup

Cuisine: American

Keyword: Crockpot Tomato and Bean Soup, Dump and Run Slow Cooker Soup, Easy Vegetarian Slow Cooker Soup, Slow Cooker Whtie Bean Tomato Soup

Servings: servings

Calories: 122kcal

Author: The Lazy slow cooker

Equipment

Ingredients

28 oz can crushed tomatoes with all juices
2 15 oz cans Cannellini beans rinsed and drained
1 cup onion chopped
2 tablespoon tomato paste
1 tablespoon Italian seasoning
1 tablespoon garlic minced
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
4 cups broth chicken or vegetable
6 oz baby spinach
freshly grated parmesan to taste
1 lemon optional, for squeezing before serving

Instructions

To a greased slow cooker, add 28 oz can crushed tomatoes, 2 15 oz cans Cannellini beans, 1 cup onion, 2 tablespoon tomato paste, 1 tablespoon Italian seasoning, 1 tablespoon garlic, 2 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried basil, 1 teaspoon salt, ½ teaspoon black pepper, and 4 cups broth .
Stir to combine
Cover and cook on low for 6-8 hours or high for 3-4 hours
Just before serving, stir in 6 oz baby spinach until wilted. Top with freshly grated parmesan
Optional: add a squeeze of fresh 1 lemon juice to each bowl when serving.

Video

Notes

Nutritional information does not include Parmesan cheese, other toppings, or bread.
To keep this dish vegan, use vegetable broth and replace Parmesan cheese with nutritional yeast.
This recipe is naturally gluten-free as written when made with a gluten-free broth and pure Parmesan cheese.
Please see above for serving and storing ideas

Nutrition