Slow Cooker Vegetarian White Bean Soup
This delicious, hearty bean soup is warm filling, and wonderful! You will love the flavor of this simple soup recipe!
Servings: 6
Calories: 127kcal
Equipment
- Knife and cutting board
- mixing spoons
Ingredients
- 3 14.5 oz cans cannellini beans rinsed and drained
- 2 cups mirepoix* finely chopped
- 1 tbsp Italian seasoning
- 2 tsp garlic powder
- ½ teaspoon salt plus more to taste, if needed
- ¼ teaspoon fresh ground pepper plus more to taste, if needed
- 2 tablespoon lemon juice Or the juice of half a fresh lemon
- ½ tsp lemon zest
- 8 cups vegetable broth
- 10 oz baby spinach leaves about 4 cups
- parmesan rind
- 1 cup plus shredded parmesan or more if you are a parm lover!
- fresh rosemary sprig optional
Instructions
- grease slow cooker with oil or non-stick cooking spray
- add 3 14.5 oz cans cannellini beans,2 cups mirepoix*,1 tablespoon Italian seasoning,2 teaspoon garlic powder,½ teaspoon salt,¼ teaspoon fresh ground pepper ,2 tablespoon lemon juice,1 teaspoon lemon zest, and 8 cups vegetable broth to your slow cooker and stir to combine.
- place fresh rosemary sprig on top, if using
- over and cook on the low setting for 4-6 hours (or high for 3-4 hours)
- once cooked, use tongs to remove parmesan rind and rosemary sprigs
- if you would like to thicken up your soup, use an immersion blender to partially blend slow cooker ingredients
- stir in ¾ cup parmesan cheese and allow to melt
- top with additional parmesan cheese and enjoy!
Video
Notes
mirepoix is a combination of carrots, celery, and onion.
This soup is delicious topped with fresh green onion and freshly grated parmesan cheese
See the above serving suggestions for great ways to enjoy this soup!
Nutrition
Calories: 127kcal | Carbohydrates: 15g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 1818mg | Potassium: 326mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5279IU | Vitamin C: 20mg | Calcium: 211mg | Iron: 2mg
