Ingredients: 2 carrots, diced
2 ribs celery, diced
1 small red or yellow onion, finely chopped
2 cloves garlic, minced (or 2 tsp prepared garlic)
4 cups vegetable broth
1 28-oz. can tomato sauce
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/8 teaspoon red pepper flakes
1 bag frozen corn
1 cup chopped spinach
2 cans canellini beans
1 can kidney beans
Salt and pepper
Directions 1. Saute onions with a little olive oil and salt (to dehydrate the onions) on medium heat. Keep them moving until they darken and caramelize. Add a half cup of the vegetable broth to the pan to loosen all the residue (deglaze the pan).

2. Combine the onions with carrots, celery, garlic, and beans in slow cooker. Pour in remaining broth, 1/2 tsp. salt, 1/4 tsp. pepper and other seasonings. Cover and cook on low for 4 to 6 hours (or high for 3 - 4 hours).

3. Once vegetables are tender, stir in tomato sauce, corn, and spinach. Cover, increase heat to high and cook until all flavors combine, about 30 minutes. Season to taste with salt and pepper. Remove bay leaves and serve hot.

Note: Do NOT add the tomato sauce until step 3 or the citric acid will prevent the carrots, celery, and beans from softening.