Rosemary Tomato Slow-Cooker White Bean and Vegetable Supper
A comforting and easy slow-cooker dinner featuring tender white beans simmered with fresh tomatoes, rosemary, and a medley of vegetables for a hearty, wholesome meal.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Vegetables
- Sauce
- Liquid
- Herbs & Spices
- Seasoning
- Vegetables
Let’s make it
Preparation
Drain the soaked white beans and place them in the slow cooker insert.
Preparation
Add the chopped carrots, celery, diced onion, and minced garlic to the slow cooker.
Preparation
Pour in the canned diced tomatoes with their juices and the vegetable broth. Stir gently to combine.
Seasoning
Add the fresh rosemary sprigs, dried thyme, and olive oil to the mixture. Season with salt and black pepper to taste.
Cooking
Cover the slow cooker and cook on low for 7 to 8 hours, or until the beans are tender and the vegetables are cooked through.
Finishing
About 15 minutes before serving, stir in the baby spinach leaves if using, cover and cook until wilted.
Serving
Discard the rosemary sprigs. Taste and adjust seasoning if necessary. Serve warm as a hearty supper.
Tips & notes
Soaking the beans overnight helps them cook evenly and reduces cooking time. For a quicker option, use canned white beans but reduce cooking time accordingly. Adding spinach near the end preserves its vibrant color and nutrients.
Saving it for later
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. Use within 3 to 4 days for best quality. This dish can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally, adding a splash of water or broth if needed to loosen the stew. Heat until warmed through, about 5-7 minutes. Alternatively, reheat in the microwave in a covered dish, stirring halfway through heating.
