Tuscan Bean Soup
Ready In: 6 hrs 10 mins
Serves: 8
Ingredients
- 1 3⁄4 quarts vegetable broth
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 cup cubed potato
- 1 cup sliced carrot
- 1 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped green bell pepper
- 2 teaspoons minced roasted garlic
- 2 tablespoons tomato paste
- 1 1⁄2 teaspoons dried Italian seasoning
- 1⁄2 cup quick-cooking barley
- 1 cup packed baby spinach leaves
- salt and pepper
Directions
- Combine all ingredients, except barley, spinach, salt and pepper, in slow cooker; cover and cook on low 6-8 hours, adding barley and spinach during last 30 minutes.
- Season to taste with salt and pepper.
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