- 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
1. Heat oil in skillet over medium heat, adding onion.
2. Cover. Cook for 5 minutes to soften.
3. Transfer onions to crock pot. 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 crockpot.
6. Salt and pepper to taste (opt’l).
NOTE: You may also blend part or all the the soup for a creamier texture.
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
