I love hearty soups, and what I love even better is being able to make them and freeze them. As I end this season’s Crock It! series with a final vegetarian meal, I’m ending, as Jerry Seinfeld once said, on a high note.
This season, I created more of my own recipes and ventured deeper into the word of vegetarian foods that are not dessert. As we get closer to fresher fruits and vegetables being readily available, I’ll be moving away from my Crock-Pot in favor of the grill or quickly steaming vegetables.
That said, I also know there is potential for a couple of cooler days before summer sets in, so having this soup on hand will be just enough to get me through. Inspired by Cannellini Bean and Kale soup from Fine Cooking, this is delicious, and perfect for making in the early afternoon to be ready on time for dinner. I had it with a whole wheat roll and the pairing was perfect and very filling.
Ingredients:
1 1/2 tablespoons butter
1/2 yellow onion, diced
3 carrots, sliced
3 cloves of garlic, smashed and diced
2 15-ounce cans of cannellini beans, drained and rinsed.
1 teaspoon dried rosemary
2 tablespoons tomato paste
32 ounces vegetable broth
1 cup frozen chopped spinach
salt and pepper
grated Parmesan cheese
What’s Next:
Place butter, carrots, and onion in saute pan. Heat to medium.
When onions are translucent, add garlic and tomato paste. Stir until fragrant, about one minute.
Transfer to slow cooker.
Add remaining ingredients and stir to combine.
Cover and cook on low for four hours.
Serve with a sprinkling of grated Parmesan cheese.
Notes from my experience:
This was really easy to make and absolutely delicious. The tomato paste adds a lot of flavor, which I was concerned about.
I would make it again in an instant and would definitely serve it to guests.
