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White bean spinach and rosemary soup
Stroller Envy

Slow Cooker Tuscan White Bean Soup with Ditalini

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Prep Time 15 minutes
Cook Time 4 hours 5 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans cannellini beans 15 ounces each, drained and rinsed
  • 14 1/2 oz canned diced tomatoes undrained
  • 5 cups low-sodium vegetable broth
  • 2 carrots thinly sliced
  • 2 celery stalks thinly sliced
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • 6 oz dry ditalini
  • 4 cups baby spinach
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt

Method
 

  1. Combine beans, tomatoes, broth, carrots, celery, onion, garlic and Italian seasoning in a 6-quart slow cooker. Cover; cook on low 4 hours, until vegetables are tender.
  2. Boil ditalini separately according to package directions; drain. Stir spinach into soup; cook covered 3–5 minutes until wilted.
  3. Add lemon juice and salt. Divide pasta among bowls; ladle soup over it. Store leftover pasta separately from soup.

Notes

Equipment: 6-quart slow cooker, large pot, instant-read thermometer.
Serving size: one of 6 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.