3 cans (15.5 oz each) reduced-sodium cannellini beans, divided
32 oz low-sodium vegetable broth (roughly 4 cups)
1 cup baby spinach, packed
1 yellow onion, diced
1 (10 oz) can diced tomatoes
2 garlic cloves, minced
1 tablespoon olive oil
½ teaspoon dried red pepper flakes
½ teaspoon dried thyme
2 bay leaves
Juice of 1 lemon
salt and pepper, to taste
Instructions
Heat 1 tablespoon olive oil in large pot over medium-high heat. Add onion and garlic and saute for roughly 2 to 3 minutes or until onions are soft and translucent in color.
Add diced tomatoes, cannellini beans, dried red pepper flakes, dried thyme, vegetable broth, and bay leaves. Mix until well combined. Add juice of 1 lemon.
Allow to simmer for roughly 20 minutes or until warm throughout.
Serve with your favorite toppings.
Notes
Cook in crock pot by adding all ingredients and cooking on low heat for 5 to 6 hours.