Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 2 medium Carrots, peeled and finely chopped
  • 2 Celery stalks, finely chopped
  • 6 cloves Garlic, minced or grated (divided)
  • 1 tsp Dried Thyme
  • ½ tsp Red Pepper Flakes (optional)
  • 4 (15-oz) cans Cannellini Beans, rinsed and drained (reserve one can's worth for blending)
  • 6 cups Low-Sodium Chicken or Vegetable Broth
  • 2 sprigs Fresh Rosemary
  • 1 (2-inch) chunk Parmesan Rind (optional)
  • 1 Bay Leaf
  • 1 tsp Kosher Salt, or to taste
  • ½ tsp Freshly Ground Black Pepper, or to taste
  • 5 oz Fresh Baby Spinach or chopped Kale
  • 2 Tbsp Fresh Lemon Juice
  • High-quality Extra Virgin Olive Oil, for drizzling
  • Freshly grated Parmesan Cheese, for serving

Instructions:

  1. Sauté the Mirepoix: Heat the 2 Tbsp of olive oil in a skillet over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables have softened and the onion is translucent. This step concentrates the flavour—don't skip it!
  2. Add Aromatics: Stir in 4 minced garlic cloves (reserving 2 for later), dried thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant. Scrape the sautéed vegetable mixture into the bottom of the slow cooker.
  3. Load the Cooker: Add 3 cans of the rinsed cannellini beans, the chicken or vegetable broth, the rosemary sprigs, the Parmesan rind, the bay leaf, salt, and pepper to the slow cooker.
  4. Cook: Cover and cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours. When finished, carefully remove and discard the rosemary sprigs, the bay leaf, and the Parmesan rind.
  5. Blend for Texture: Carefully pour the remaining 1 can of reserved, rinsed beans into the slow cooker. Use an immersion blender to partially blend about one-third to one-half of the soup until it reaches your desired creamy, rustic consistency.
  6. Add Greens and Brighten: Stir in the fresh spinach (or kale). Stir until the greens have wilted, about 5 minutes. Stir in the fresh lemon juice and the remaining 2 cloves of freshly minced raw garlic. Taste and adjust the seasoning (salt and pepper).
  7. Serve: Ladle the hot soup into bowls. Drizzle each serving with a touch of high-quality extra virgin olive oil and a generous grating of fresh Parmesan cheese.