We forgot to take a picture or the end result. But it doesn't matter. Essentially the bean soup is an excuse to shovel in an obscene load of fresh baby spinach and Parmesan cheese.
First we sautéed half a big chopped onion for a few minutes. Then we added a couple of garlic cloves and continued to sauté them for another 30 seconds or so.
In the meantime, we chopped up two handfuls of cherry tomatoes (alternatively a big can of chopped tomatoes will do the trick).
We added the tomatoes, 3 cans of cannellini beans, the onions and garlic,
1 quart of vegetable broth, a can worth of water, and a little salt and pepper to the slow cooker and set it on 4 hours high (or 8 hours low).
Then we harvested our herb garden for a couple handfuls of fresh herbs (in our case basil, thyme, and oregano) and added them to the soup.
We washed a good 5 handfuls of fresh baby spinach and looked for the Parmesan. When we were ready to eat, we filled our bowls with soup, loaded them up with spinach to each of our delight, sprinkled the whole goodness with cheese, and dug in. YUM!
