Ingredients
- 1 cup chopped onion
- 2 tablespoons tomato paste
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
- 1 (14-ounce) can fat-free, lower-sodium chicken broth
- 1 (7-ounce) bottle roasted red bell peppers, rinsed, drained, and cut into 1/2-inch pieces
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces $
- 3 garlic cloves, minced
- 1/2 teaspoon chopped fresh rosemary
- 1 (6-ounce) package fresh baby spinach
- 8 teaspoons grated fresh Parmesan cheese
Directions
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Combine first 9 ingredients in an electric slow cooker. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 3 hours. Stir in rosemary and spinach; cover and cook on LOW for 10 minutes.
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Ladle soup into bowls; top each serving with cheese.