Slow Cooker Cannellini and Vegetable Stew

Make this rich vegan stew by cooking cannellini beans with onion, fire-roasted tomatoes, carrots, and red bell pepper in a slow cooker. Serve with fresh baby spinach leaves.

Serves: 8Hands-on: 20 minutesTotal: 5 hours 30 minutesDifficulty: Easy

Serves: 8


  • 1 bag (16 oz.) dried cannellini beans, soaked overnight
  • 3 cups water
  • 2 cups vegetable broth
  • 1 medium onion, peeled and chopped
  • 1 can (14 oz.) fire-roasted tomatoes
  • 1 large carrot, peeled and diced
  • 1 medium red bell pepper, seeded and cut into 1⁄2-inch strips
  • 2 cloves garlic, peeled and minced
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 8 oz. fresh baby spinach


  • Drain and rinse beans. Add beans to a large saucepan and cover with water. Bring to boil on high heat. Boil 10 minutes, then drain.
  • Add beans, water, vegetable broth, fire-roasted tomatoes, garlic, thyme, and bay leaves to a 4-quart slow cooker. Cover and cook on low for 5 hours. Check the beans to see if they are tender and continue cooking if necessary.
  • Remove the bay leaves and stir in the salt, and pepper. Scoop into individual bowls. Garnish each bowl with an ounce of baby spinach leaves. Stir into stew before eating.