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To make the Savory Slow Cooker Tuscan White Bean Soup, gather the following ingredients: - 2 cups dried cannellini beans, rinsed and soaked overnight - 2 tablespoons extra-virgin olive oil - 1 medium onion, diced - 4 cloves garlic, minced - 2 large carrots, diced - 2 celery stalks, diced - 1 can (14.5 oz) diced tomatoes, undrained - 6 cups vegetable broth - 2 teaspoons dried oregano - 1 teaspoon dried thyme - Salt and pepper, to taste - 2 cups kale, chopped (stems removed) - Juice of 1 lemon - Fresh basil leaves for garnish (optional) I love using dried cannellini beans in this soup. They give a rich creaminess that canned beans can't match. Soaking them overnight helps them cook evenly. The vegetables add flavor and texture. Diced onion, garlic, carrots, and celery blend well together. Canned tomatoes bring acidity and sweetness. I always use undrained tomatoes for extra flavor. Vegetable broth serves as the soup's base, making it hearty. Oregano and thyme add depth. You can adjust salt and pepper to your taste. Kale is a must for a pop of color and nutrients. Adding lemon juice at the end brightens the dish. For a finishing touch, sprinkle fresh basil on top. This soup is a warm hug in a bowl, perfect for any day! Soaking Cannellini Beans Start by rinsing your dried cannellini beans. Place them in a bowl and cover them with water. Let them soak overnight. This softens the beans and helps them cook evenly. Dicing and Sautéing Vegetables Next, dice your onion, carrots, and celery. Mince the garlic. If your slow cooker has a sauté mode, heat 2 tablespoons of olive oil in it. If not, use a skillet over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes soft. Then, add the garlic, carrots, and celery. Sauté for another 3-4 minutes until the veggies soften a bit. This step builds the soup's base flavor. Adding Beans, Tomatoes, and Broth In the slow cooker, combine the soaked beans, one can of undrained diced tomatoes, and 6 cups of vegetable broth. Mix everything well to ensure even flavor throughout. Seasoning the Mixture Now, add 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, and season with salt and pepper. Stir again. The herbs will deepen the soup's taste as it cooks. Setting the Slow Cooker Cover the slow cooker. Set it to cook on low for 8 hours. If you are short on time, you can set it to high for 4 hours. This slow cooking makes the beans creamy and tender. Adding Kale Before Serving About 30 minutes before you plan to eat, add 2 cups of chopped kale to the soup. Stir it in gently. This will give a nice color and nutrients to your dish. Just before serving, squeeze the juice of one lemon into the soup for a fresh kick. Taste and adjust the seasoning if needed. Enjoy your warm, hearty soup! Cooking Time Adjustments To get the best texture, follow the cooking times closely. If you want softer beans, cook on low heat for 8 hours. For firmer beans, use high heat for 4 hours. Check the beans near the end of cooking. They should be creamy but not mushy. Importance of Salt and Pepper Salt and pepper are key for flavor. Add salt at the start for better taste. Adjust it before serving. A sprinkle of fresh pepper adds a nice touch. Pairing with Bread This soup pairs well with crusty bread. A slice on the side makes it hearty. You can use sourdough or a baguette. Dip it in the soup for a tasty bite. Presentation Tips Serve the soup in deep bowls. A sprinkle of pepper on top looks nice. Add a few fresh basil leaves for color. It makes the dish feel special. Using Fresh Herbs Fresh herbs can boost the flavor. Try adding parsley or more basil. Add them right before serving for the best taste. They give a bright and fresh note. Substituting Ingredients Feel free to swap ingredients based on what you have. Use different beans if you like. You can also add spinach instead of kale. Just make sure to adjust cooking times as needed. {{image_4}} You can switch up the beans in this soup. Try using navy beans or pinto beans. Both work well and add a nice flavor. If you want more protein, add diced chicken or turkey. This will make the soup heartier and even more filling. Using seasonal vegetables can change the soup each time you make it. In the fall, add pumpkin or butternut squash. In the spring, use fresh peas or asparagus. Adjust the seasoning too. For summer, try adding fresh basil or parsley for a bright taste. In winter, extra thyme or rosemary can warm it up. To keep this soup vegan, check the broth. Make sure it is vegetable broth. This way, you stay true to vegan rules. For gluten-free soup, always read the labels on canned goods. Some might contain gluten. Using fresh ingredients helps ensure a gluten-free meal. To store leftovers, let the soup cool first. Place it in an airtight container. It can stay fresh in your fridge for about 4-5 days. Always label your container with the date. This way, you will know how long it has been stored. For reheating, pour the soup into a pot. Heat it on low to medium heat. Stir it often to avoid sticking. You can also use a microwave-safe bowl. Heat it in short bursts, stirring in between until it’s hot. You can freeze this soup for longer storage. First, let it cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. It is best to use containers that seal tightly. When you want to eat the soup, take it out of the freezer. For thawing, place it in the fridge overnight. You can also use the microwave on a low setting. Just make sure to stir it often as it thaws. You can make this soup in a regular pot! To do this, follow these steps: - Soak the beans: Rinse and soak the cannellini beans overnight. - Sauté the veggies: In a pot, heat olive oil and sauté the onion, garlic, carrots, and celery. - Add ingredients: Mix in the soaked beans, tomatoes, broth, herbs, salt, and pepper. - Simmer: Bring it to a boil, then reduce heat. Cover and simmer for about 1-1.5 hours. Stir often until the beans are tender. This method gives you a rich flavor too. You just need to watch the time closely. To make your soup creamier, try these tips: - Blend some beans: After cooking, take a cup of the soup and blend it. Return it to the pot. - Add cream: Stir in a splash of heavy cream or coconut milk before serving. - Use a potato masher: Mash some beans in the pot with a potato masher for a thicker texture. These changes will give you a rich and smooth soup that tastes amazing! Reheating this soup is easy! Here’s how: - Stovetop: Pour the soup into a pot. Heat over medium, stirring often until hot. - Microwave: Place the soup in a microwave-safe bowl. Cover it and heat for 2-3 minutes, stirring halfway through. This soup keeps its flavor well. Just be sure to stir it while reheating for even warmth. Enjoy it again! In this blog post, we explored how to make Slow Cooker Tuscan White Bean Soup. We covered ingredients like dried cannellini beans, fresh veggies, and the right herbs. You learned step-by-step instructions for prep and cooking, plus tips for perfect texture and flavor. I shared ways to adapt the recipe for seasons and dietary needs. This soup is hearty and easy to enjoy with family or friends. Try it out and have fun with your own twists!

Slow Cooker Tuscan White Bean Soup

Cozy up with a bowl of Slow Cooker Tuscan White Bean Soup! This hearty and healthy recipe features creamy cannellini beans, fresh kale, and aromatic vegetables, all cooked to perfection in your slow cooker. Enjoy the perfect balance of flavors with a splash of lemon for brightness. Ready in just a few hours, it’s an ideal meal for busy days. Click through to explore the full recipe and make this delicious soup today!
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Ingredients
  

2 cups dried cannellini beans, rinsed and soaked overnight

2 tablespoons extra-virgin olive oil

1 medium onion, diced

4 cloves garlic, minced

2 large carrots, diced

2 celery stalks, diced

1 can (14.5 oz) diced tomatoes, undrained

6 cups vegetable broth

2 teaspoons dried oregano

1 teaspoon dried thyme

Salt and pepper, to taste

2 cups kale, chopped (stems removed)

Juice of 1 lemon

Fresh basil leaves for garnish (optional)

Instructions
 

Begin by preparing your ingredients. Rinse the soaked cannellini beans thoroughly and set them aside. In a slow cooker, if it has a sauté mode, heat the olive oil. If not, use a small skillet over medium heat.

    Add the diced onion to the hot oil, sautéing until it becomes translucent and aromatic, roughly 5 minutes.

      Introduce the minced garlic, diced carrots, and celery to the skillet. Continue to sauté for an additional 3-4 minutes, or until the vegetables soften slightly. Transfer this aromatic mixture to the slow cooker.

        In the slow cooker, combine the soaked cannellini beans, undrained diced tomatoes, vegetable broth, oregano, thyme, and season with salt and pepper. Stir until well mixed.

          Cover the slow cooker and set it to cook on low heat for 8 hours or high heat for 4 hours, until the beans are tender and creamy.

            Approximately 30 minutes before you’re ready to serve, add the chopped kale to the soup. Stir it in well, allowing it to wilt and become tender as the soup finishes cooking.

              Just prior to serving, squeeze in the fresh lemon juice, enhancing the soup with a bright and zesty flavor. Taste and adjust the seasoning with additional salt and pepper if necessary.

                Ladle the soup into bowls and garnish with fresh basil leaves if desired, adding a pop of color and freshness to your dish.

                  Preparation Time: 15 minutes | Total Time: 8 hours 15 minutes | Servings: 6-8

                    - Presentation Tips: Serve with a slice of crusty bread on the side for dipping, and a sprinkle of freshly cracked pepper on top for added flair.