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White Bean Soup with Lemon and Garlic Cornbread

White Bean Soup with Lemon and Garlic Cornbread

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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Servings

6 Servings

Ingredients

  • 1 large onion peeled and chopped
  • 2 large carrots peeled and chopped
  • 4 stalks celery chopped
  • 4 cloves garlic chopped, plus 1 whole for bread
  • 2 14.5-ounce Cans diced tomatoes
  • 2 14.5-ounce cans great northern beans, rinsed and drained
  • 2 cups vegetable broth
  • 2 bay leaves
  • 6 slices seeded corn bread
  • 1 cup baby spinach
  • Zest of 1 lemon
  • kosher salt
  • freshly ground black pepper

Instructions

  • In a crock pot, combine onion, carrots, celery, chopped garlic, tomatoes, beans, broth and bay leaves. Cook on low for 6 hours.
  • Prepare cornbread just before serving: Broil bread on high for 1 to 2 minutes per side or until golden brown. Remove from the oven and immediately rub with whole garlic cloves to infuse with flavor.
  • Add spinach and lemon zest to crockpot and stir to combine just before serving. Season to taste with salt and pepper.