Prep Time: 15 minutes
Cook Time: 6 hours and 10 mins
Total Time: 6 1/2 hours
Serves: 6
Yield: 8 cups
Kosher Designation: Pareve
Difficulty: Beginner

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
• 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

Preparation

1. In a crock pot, combine onion, carrots, celery, chopped garlic, tomatoes, beans, broth and bay leaves. Cook on low for 6 hours.
2. Prepare cornbread just before serving: Broil bread on high for 4 to 6 minutes per side or until golden brown. Remove from the oven and immediately rub with whole garlic cloves to infuse with flavor.
3. Add spinach and lemon zest to crockpot and stir to combine just before serving. Season to taste with salt and pepper.

Jamie Geller is Chief Foodie Officer at Kosher.com and author of the newly released Quick & Kosher Meals in Minutes as well as Quick & Kosher: Recipes From The Bride Who Knew Nothing.  For over 1,500 recipes and to watch Jamie’s Quick & Kosher cooking show, visit her online at blog.kosher.com.