Hearty White Bean Minestrone - Vegan slow cooker soup

6 cups of vegan vegetable broth (check for low-sodium! A lot of broths can have a LOT of it)
2 cans cannellini beans, rinsed and drained
2 cans diced tomato
8oz baby bella mushrooms
3 cups chopped carrots
2 cups chopped celery
1 large sweet onion, chopped
9oz bag fresh spinach or baby spinach
3-6 cloves of garlic, minced (I use 6!!!)

Throw it all in the slow-cooker on HIGH for 3 hours or on low for 6-8 hours. Makes 6-8 servings (I portioned it to 8).

I adjusted this recipe from the Vegetarian Crock Pot cookbook. That recipe calls for potatoes, but I am not a fan of white potatoes. Starchy fillers! The recipe doesn't call for seasoning other than the garlic, and definitely don't add salt if you're using a high-sodium broth or diced tomatoes with added salt. I added a tbsp of dried rosemary, 1 tbsp dried oregano, 1(ish) tbsp crushed red pepper, and about a tsp of black pepper.

For 8 servings, with my adjustments:

175 calories, 0g fat, 780mg sodium, 35g carbs, 9g fiber, 8g sugars, 10g protein.

SO DELICIOUS.