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Slow Cooker White Bean Spinach Soup

Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Servings: 6
Calories: 458kcal
Author: Hannah Stewart

Ingredients

  • 1/2 yellow onion, diced
  • 2 stalks celery, diced
  • 1 leek, diced
  • 2 tsp garlic powder
  • 1 tsp dried thyme
  • 1/4 tsp black pepper
  • 2 14.5 oz cans cannellini beans
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 4 cup broth of preference
  • 2 cup water
  • 5 oz frozen spinach
  • 2 tbsp apple cider vinegar

Instructions

Freezer Directions:

  • Label freezer bag with recipe name, cooking directions and expiration date (today's date plus three months).
  • Add all ingredients except the broth and water to labeled freezer bag.
  • Seal bag, removing as much air as possible and freeze for up to three months.

Cooking Directions:

  • (If frozen) Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
  • Dump contents of freezer bag into slow cooker and pour 4 cups broth and 2 cups water into slow cooker.
  • Cook on low 3-4 hours.
  • During the last 30 minutes of cook time add 5 oz spinach and 2 tbsp. apple cider vinegar.
  • Stir when finished, garnish with parmesan cheese and enjoy!

Fresh Cooking Directions (No Freezer):

  • Add all ingredients except spinach and apple cider vinegar into slow cooker.
  • Cook on low for 3-4 hours.
  • During the last 30 minutes of cook time add 5 oz spinach and 2 tbsp. apple cider vinegar.
  • Stir when finished, garnish with parmesan cheese and enjoy!