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- 2 cups dried white beans (cannellini or great northern), soaked overnight - 1 medium onion, diced - 3 cloves garlic, minced - 3 carrots, diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes, undrained - 4 cups vegetable broth - 1 teaspoon dried rosemary - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - 2 cups kale, chopped - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) I love using dried white beans, like cannellini or great northern. They soak up flavors well. Soaking them overnight makes them soft and ready for cooking. Fresh veggies add color and taste. I use diced onion, garlic, carrots, and celery. These give the soup a nice base and depth. Canned diced tomatoes bring acidity and sweetness. I choose a can that is undrained for a thicker soup. Vegetable broth gives warmth and richness. Herbs and spices are key. I add dried rosemary, thyme, and a bay leaf for aroma and flavor. Salt and pepper help to balance everything. Kale is my favorite green. I add it for nutrition and texture. Olive oil adds a lovely richness, while chopped parsley brightens the soup as a garnish. Gather these ingredients, and you’ll be ready to create a delicious Slow Cooker Tuscan White Bean Soup. - Soaking the beans Start by soaking 2 cups of dried white beans overnight. This softens the beans and helps them cook faster. Drain and rinse the beans before using them in the soup. - Chopping vegetables Dice 1 medium onion, 3 carrots, and 2 celery stalks. Mince 3 cloves of garlic. This will add flavor and texture to your soup. - Combining all ingredients in the slow cooker In your slow cooker, add the soaked beans, diced onion, minced garlic, carrots, and celery. Next, pour in a can of undrained diced tomatoes. Then add 4 cups of vegetable broth. Sprinkle in 1 teaspoon each of dried rosemary and thyme, along with 1 bay leaf, salt, and pepper. Stir gently to mix everything well. Drizzle 2 tablespoons of olive oil on top for extra flavor. - Cooking times for low vs. high settings Cover the slow cooker with its lid. Set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. You want the beans to be fully tender when done. - Stirring in kale before serving About 30 minutes before serving, stir in 2 cups of chopped kale. This will wilt the kale and add a fresh touch to your soup. Before serving, taste and adjust the seasoning as needed. Don’t forget to remove the bay leaf! To ensure your beans are tender, soak them overnight. This helps them cook evenly. Drain and rinse the beans before adding them to your slow cooker. This step helps remove any grit and excess starch. Cooking time is key; use low for 6-8 hours or high for 3-4 hours. Do not rush this process. Check the beans for tenderness before serving. If they are still firm, cook longer. Adjusting seasoning adds the best flavor. Start with salt and pepper; taste before serving. If needed, add more salt or pepper in small amounts. Fresh herbs can also boost flavor. Add dried rosemary and thyme early in cooking. This allows the herbs to infuse the broth fully. For an appealing dish, serve the soup hot in bright bowls. A sprinkle of fresh parsley adds color and a fresh taste. Drizzle some olive oil on top for richness. This also enhances the soup's look. Pair the soup with slices of crusty bread. It makes a perfect side for dipping. A simple side salad complements the meal well. Consider a light green salad with vinaigrette to balance the soup’s richness. Enjoy your meal with friends or family for a cozy experience! {{image_4}} You can change the beans in this soup. If you want, use pinto or navy beans. They will still work well. Each bean has a different taste, so try them out! For veggies, feel free to add more. Spinach or zucchini can boost nutrition. You can also add bell peppers for a sweet touch. Just chop them up and toss them in. The soup will stay delicious and hearty. Want to spice things up? Add a pinch of red pepper flakes for heat. You can also try smoked paprika for a deeper flavor. These small changes can make your soup exciting! If you want more protein, add diced chicken or sausage. Both options will make the soup more filling. Just cook the meat before adding it to the slow cooker. It will blend nicely with the beans and veggies. To keep your Slow Cooker Tuscan White Bean Soup fresh, store it properly. Let the soup cool down to room temperature. Then, use an airtight container to hold the soup. Place it in the fridge. It will stay good for about 4 to 5 days. If you want to keep it longer, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space as the soup can expand. When frozen, it can last for up to 3 months. To reheat the soup, you have a few options. The best way is to use the stove. Pour the soup into a pot over medium heat. Stir it often to warm it evenly. This method keeps the taste and texture nice. If you are short on time, a microwave works too. Place the soup in a microwave-safe bowl. Cover it loosely with a lid or a paper towel. Heat it in short bursts, stirring in between. Check if it’s hot enough before enjoying. Can I cook this soup without soaking the beans? Yes, you can skip soaking the beans. However, they may take longer to cook. If you choose not to soak, increase the cooking time by 1 to 2 hours. How long does this soup last in the fridge? This soup stays fresh for about 4 to 5 days in the fridge. Store it in an airtight container for best results. What can I serve with Slow Cooker Tuscan White Bean Soup? I recommend serving this soup with crusty bread. A simple side salad also works well. Both add flavor and texture. Is this recipe vegan-friendly? Yes, this soup is completely vegan. It uses vegetable broth and no animal products. Can I make this soup on the stove instead of in a slow cooker? Absolutely! Just combine all ingredients in a pot. Bring it to a boil, then reduce heat. Let it simmer for about 1 to 1.5 hours, or until the beans are tender. This blog post covered how to make a delicious Slow Cooker Tuscan White Bean Soup. We explored the main ingredients, step-by-step instructions, and helpful tips for a perfect dish. You can customize this soup with different beans and veggies. Remember to store leftovers properly for future meals. Whether you’re cooking for family or friends, this soup is sure to please everyone. Enjoy the hearty flavors and comforting warmth of this simple recipe. Get cooking and savor each delicious bite!

Slow Cooker Tuscan White Bean Soup

Warm up your dinner table with this delicious Slow Cooker Tuscan White Bean Soup! Packed with flavor from cannellini beans, fresh vegetables, and hearty spices, this soup is not only easy to make but also incredibly satisfying. Simply set it up in your slow cooker and let it do the work. Click through to discover the full recipe and bring this comforting meal to your kitchen today!
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Ingredients
  

2 cups dried white beans (cannellini or great northern), soaked overnight

1 medium onion, diced

3 cloves garlic, minced

3 carrots, diced

2 celery stalks, diced

1 can (14 oz) diced tomatoes, undrained

4 cups vegetable broth

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

2 cups kale, chopped

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by draining and rinsing the soaked white beans thoroughly. Set them aside to remove excess moisture.

    In your slow cooker, combine the prepared beans, diced onion, minced garlic, diced carrots, and diced celery. Pour in the undrained canned tomatoes, ensuring you include all the juices.

      Next, pour in the vegetable broth, then sprinkle in the dried rosemary, thyme, bay leaf, as well as salt and pepper. Gently stir the mixture to ensure all ingredients are well combined.

        Drizzle the olive oil over the top of the mixture, which will help enhance the flavors.

          Cover the slow cooker with its lid and select the cooking time: either cook on low for 6-8 hours or on high for 3-4 hours, or until the beans are fully tender.

            About 30 minutes before you plan to serve the soup, stir in the chopped kale, allowing it to wilt and integrate into the broth.

              Prior to serving, taste and adjust the seasoning with additional salt and pepper if necessary. Don’t forget to remove the bay leaf before ladling the soup into bowls.

                Prep Time: 15 mins | Total Time: 8 hours | Servings: 6

                  - Presentation Tips: Serve the soup hot in vibrant bowls, garnished with a sprinkle of fresh parsley for a burst of color. A drizzle of additional olive oil can also enhance the richness of the flavors. For a satisfying meal experience, pair the soup with slices of crusty bread on the side for dipping!