Description
This Slow Cooker Tuscan White Bean Soup is a comforting and hearty dish featuring creamy cannellini beans, fresh vegetables, and Italian herbs simmered slowly to develop rich flavors. Perfect for busy days, this easy-to-make soup delivers warmth and nutrition in every bowl, with a touch of fresh greens and optional Parmesan for added depth.
Ingredients
Beans and Vegetables
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 medium yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups chopped kale or baby spinach
Liquids and Seasonings
- 6 cups vegetable or chicken broth
- 1 tsp dried Italian seasoning
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 bay leaf
- ½ tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- ¼ cup fresh parsley, chopped
Optional Toppings
- ¼ cup grated Parmesan cheese
- Crusty bread, for serving
Instructions
- Prepare Slow Cooker Ingredients: Add diced onion, carrots, celery, minced garlic, rinsed cannellini beans, diced tomatoes, broth, dried Italian seasoning, oregano, smoked paprika, bay leaf, salt, pepper, and olive oil into the slow cooker. Stir well to combine all ingredients evenly.
- Slow Cook the Soup: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the vegetables are tender and the flavors have melded together beautifully.
- Remove Bay Leaf and Partially Blend: Take out the bay leaf from the slow cooker. For a creamier texture, use an immersion blender to blend about 1–2 cups of soup directly in the cooker, leaving the rest chunky for texture.
- Add Greens and Finish Cooking: Stir in the chopped kale or baby spinach. Continue to cook on HIGH for another 10–15 minutes until the greens are tender and well incorporated.
- Final Seasoning and Garnish: Stir in fresh lemon juice and chopped parsley. Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls and top with grated Parmesan if desired. Serve warm with crusty bread on the side.
Notes
- Cannellini beans provide a naturally creamy texture, but Great Northern or navy beans are great alternatives.
- To keep the soup vegetarian, use vegetable broth and omit Parmesan or choose a vegetarian Parmesan substitute.
- For added protein, consider stirring in cooked Italian sausage, shredded chicken, or turkey.
- The soup thickens after cooling; add a splash of broth when reheating to restore desired consistency.
- Store leftovers refrigerated for up to 4 days or freeze for up to 3 months for meal prepping convenience.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup, Main Course, Dinner, Slow Cooker, Comfort Food
- Method: Slow Cooking
- Cuisine: Italian, Tuscan, Mediterranean
