Ingredients:

  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 stalks celery, sliced into 1/4-inch crescents
  • 1 tbsp extra virgin olive oil
  • 1 lb Yukon Gold potatoes, cut into 3/4-inch cubes
  • 3 large carrots, sliced into rounds
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen sweet corn or peas
  • 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
  • 6 cups low-sodium vegetable broth
  • 1 tbsp Italian seasoning
  • 2 dried bay leaves
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes
  • 2 cups fresh baby spinach or chopped kale
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh Italian parsley, chopped

Instructions:

  1. Sauté aromatics. Heat the olive oil in a skillet over medium heat and cook the onion, garlic, and celery until the onions are translucent and fragrant.
  2. Transfer the sautéed mixture into the slow cooker insert.
  3. Add hearty vegetables. Toss in the cubed Yukon Gold potatoes, sliced carrots, and green beans.
  4. Introduce liquids. Pour in the 6 cups of vegetable broth and the entire can of fire roasted tomatoes.
  5. Season the pot. Stir in the Italian seasoning, bay leaves, sea salt, black pepper, and red pepper flakes.
  6. Set the timer. Cover and cook on Low for 6 hours until the potatoes are fork tender.
  7. Add delicate items. Stir in the frozen corn (or peas) and the baby spinach until the leaves are wilted and bright green.
  8. Final brightening. Stir in the fresh lemon juice and remove the bay leaves before serving.
  9. Garnish and serve. Ladle into bowls and top with fresh Italian parsley.