Rating
Published Apr 4th
Prep 15m Cook 3h Additional - Ready In 3h 15m
Servings 5 servings Calories 129.2
I use this basic recipe as a base for Meal Prep Sunday: I make a large batch and eat it for lunch over the week. I add different spices to individual cups to vary the day’s flavor. Ground chipotle or curry for heat, ginger or fresh herbs for aroma, etc.
Recipe Ingredients
- 1 (14 ounce) can cannellini beans
- 1 (14 ounce) can diced tomatoes
- 2 medium onions, chopped
- 3 carrots, peeled and chopped
- 1 cup frozen chopped spinach
- 3 stalks celery, chopped
- 1 tablespoon salt
- 1 tablespoon bouquet garni
- 3 bay leaves
- water to cover
Cooking Directions
- 1 Assemble cannellini beans, tomatoes, onions, carrots, spinach, celery, salt, bouquet garni, and bay leaves in a slow cooker. Pour in enough water to cover. Cook on Low or High until carrots are tender and flavors meld, at least 3 hours. Serve immediately or cool to room temperature. Ladle portions into reusable containers and refrigerate.
Nutrition Facts
- Calories 129.2
- Carbohydrate 24.6 g
- Fat 0.7 g
- Fiber 7.5 g
- Protein 6 g
- Saturated Fat 0.1 g
- Sodium 1764.8 mg
- Sugar 6.5 g