• 1/2 T. olive oil
  • 1 large yellow onion, chopped
  • 3 c. baby carrots, cut into bite size pieces
  • 12 baby white potatoes, quartered
  • 2 cans or 3 c. cannellini beans, drained & rinsed
  • 4 c. vegetable broth
  • 2 bay leaves
  • 1/2 c. white grape juice (or white wine)
  • 1/4 c. tamari
  • 2 tsp. dried thyme
  • 5 oz. fresh spinach

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  1. Heat oil in skillet over medium heat, adding onion.
  2. Cover. Cook for 5 minutes to soften.
  3. Transfer onions to slow cooker. Add everything else EXCEPT spinach.
  4. Cover. Cook on Low for 6-8 hours.
  5. About 10 minutes before serving, bring pot of water to boil. Add spinach and cook until soft. Drain and chop. Add to slow cooker.
  6. Optional: Salt and pepper to taste.

NOTE: You may also blend part or all the the soup for a creamier texture.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

 

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