My mother-in-law doesn't love soup too much, but she scraped the bottom of the slow cooker on this one!

There's something so comforting about a warm bowl of soup, especially when the weather outside is less than forgiving. On those days when I come home after a long commute, hands chilled and nose red, I can think of nothing better than diving into a steamy pot of homemade soup. Today, I’m sharing one of my simplest and most satisfying recipes: Slow Cooker Fire Roasted Tomato and White Bean Soup. It's a heartwarming blend of rich, smoky tomatoes and creamy white beans, all simmered to perfection while I tackle the day. Perfect for when you want to come home to a warm meal without the fuss, this soup is a staple in my kitchen.

Pair this rustic Slow Cooker Fire Roasted Tomato and White Bean Soup with a crusty baguette for dunking, or try a side of garlic-rubbed toast to enhance the rich tomato flavor. If you’re looking to round out the meal, a nice mixed green salad with a tangy vinaigrette does wonders. And of course, a sprinkle of grated Parmesan or a dollop of pesto on top won’t hurt either!

Servings: 6 servings

Ingredients:

- 2 cans (14.5 oz each) fire roasted tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) Great Northern beans, drained and rinsed
- 1 large yellow onion, diced
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 bay leaves
- 1 handful of fresh spinach leaves, optional
- Fresh basil for garnish, optional

Directions:

1. In the basin of your slow cooker, combine the fire roasted tomatoes, both types of white beans, onion, celery, carrots, and garlic.

2. Pour in the vegetable broth and stir to incorporate.

3. Sprinkle in the Italian seasoning, salt, and black pepper. Give it another gentle stir to distribute the spices.

4. Tuck the bay leaves into the mixture, making sure they’re submerged so they can impart their flavor.

5. Set your slow cooker to low and let the soup cook for 7-8 hours, or switch it to high for a quicker cooking time of about 3-4 hours.

6. Before serving, remove the bay leaves and give the soup a good stir. If you’re using spinach, stir it in now and allow it to wilt in the hot soup for a few minutes.

7. Ladle the soup into bowls, and garnish with fresh basil if you have some on hand. Feel that hug-in-a-bowl magic with every spoonful.

Variations & Tips:

- For a non-veggie version, feel free to add in some cooked and crumbled sausage or diced cooked chicken after the soup has finished cooking.
- If you’d like a creamier texture, use an immersion blender to partially blend the soup right in the slow cooker, or remove 1-2 cups of soup, puree it, and stir it back in.
- Meal prep ahead of time by chopping all your veggies and keeping them in the fridge so you can just toss everything in the slow cooker in the morning.
- Leftovers store beautifully, so keep individual portions in the fridge for quick lunches throughout the week. The flavors meld and deepen overnight, making it even better the next day!
- To add some heat, include a pinch of red pepper flakes or a diced chipotle pepper in adobo sauce for a spicy twist.
- In the spirit of using what's in your pantry, don't fret if you don't have both types of beans. Feel free to use two cans of whichever white beans you have on hand.