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

Directions:

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

Add vegetable broth and mix.

Season with Italian seasoning, salt, and black pepper. Stir gently.

Add bay leaves, ensuring they are submerged.

Cook on low for 7-8 hours, or on high for 3-4 hours.

Remove bay leaves before serving. If using spinach, stir it in now to wilt.

Serve with fresh basil garnish.

LIRE LA SUITE..