This slow cooker tomato and white bean soup puts the finishing-oil idea from our Crocktober guide into a complete dinner recipe. Canned white beans, tomatoes and vegetables simmer together while you get on with the day, then Garlic Infused Olive Oil goes into each bowl just before serving. Mash some of the beans for a thicker soup and bring bread to the table for the last spoonfuls.

Serves 6. Prep: 15 minutes. Cook: 6–8 hours on LOW.

I N G R E D I E N T S :

• 3 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 3 cups reduced-sodium vegetable broth
• 1 yellow onion, diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 3 tablespoons Rocky Mountain Olive Oil Garlic Infused Olive Oil, divided
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• 3 oz baby spinach, optional

I N S T R U C T I O N S :

1. Combine the beans, tomatoes, broth, onion, carrots, celery, garlic, 1 tablespoon oil, oregano, thyme, salt and pepper in a 6-quart slow cooker.
2. Cover and cook on LOW for 6–8 hours, until the vegetables are tender.
3. Use a potato masher to crush some of the beans directly in the cooker, leaving plenty whole. Stir and add a splash of broth if you prefer a thinner soup.
4. If using spinach, stir it in, cover and cook 10–15 minutes until wilted. Taste and adjust the seasoning.
5. Ladle into bowls and divide the remaining 2 tablespoons Garlic Olive Oil among the servings just before eating.

Use canned beans as written. Dry kidney beans should never be added directly to a slow cooker; they need separate preparation.

N U T R I T I O N A L   I N F O :

Estimated per serving: 260 calories • 12g protein • 39g carbohydrate • 8g fat.

Nutrition estimates vary with ingredient brands, trimming and portion size. Serves 6.

Find more slow cooker pairings in our Crocktober guide to olive oil, balsamic and honey.