This Slow Cooker Tuscan Bean Soup is a rustic, flavorful delight. Creamy cannellini beans simmer with kale, tomatoes, and Italian herbs in a rich broth—perfect for an easy crockpot recipes slow cooker meal that brings the taste of Tuscany to your table.
Recipe Tips and Tricks
Use dried cannellini beans—soak overnight for creamy texture and deep flavor; it’s worth the effort. Chop kale finely—it cooks down better and blends into the broth. Add tomatoes late—they keep their brightness; early addition can slow bean softening. Stir gently—overmixing mushifies beans. Check broth level—add more if it thickens too much; slow cookers differ.
Why You’ll Love This Recipe
Get ready to transport yourself to the rolling hills of Tuscany with this Slow Cooker Tuscan Bean Soup—it’s a crockpot recipes slow cooker gem that’s about to become your new favorite way to enjoy a hearty, soul-warming meal! This soup is a rustic, flavorful masterpiece: creamy cannellini beans meld with vibrant kale, juicy tomatoes, and a blend of Italian herbs in a rich, comforting broth that’s bursting with Mediterranean charm—all while your slow cooker works its magic, letting you kick back until it’s time to savor the goodness. It’s the ultimate set-it-and-forget-it meal—just toss everything in, let it simmer away, and come back to a kitchen filled with an irresistible aroma and a soup so delicious it feels like a taste of Italy in every spoonful, with every bite delivering tender beans, earthy kale, and that warm, herbaceous flavor that’s pure comfort food bliss. Whether you’re craving a cozy dinner on a cool evening, feeding a family with rustic flair, or just want an easy recipe that’s big on taste and effortless joy, this one’s an absolute winner—rich, satisfying, and guaranteed to make every bite a delightful, stress-free treat that keeps you dreaming of Tuscan sunsets!
Slow Cooker Tuscan Bean Soup
Tuscan bean soup with kale, tomatoes—slow cooker rustic.
Ingredients
- 1 lb dried cannellini beans (about 2 cups)
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 cups kale, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups vegetable broth
- 1 tsp fresh rosemary (or ½ tsp dried)
- 1 tsp dried oregano
- Salt to taste
- Pepper to taste
Instructions
- Gear Up for a Tuscan Soup Journey: Alright, let’s dive into this rustic soup adventure—grab your slow cooker, a colander, a cutting board, a sharp knife, and a big spoon! This Tuscan bean soup is about to fill your home with Italian warmth. Picture that hearty, herb-infused bowl—let’s get started with a big, excited grin lighting up our faces!
- Soak the Beans with Overnight Prep: The night before, measure out 1 lb dried cannellini beans—about 2 cups—and pour them into a large bowl. Cover them with cold water, at least 2 inches above, and let them soak overnight—imagine them softening up, ready to soak in all that Tuscan flavor by morning!
- Rinse and Prep the Beans with Care: Next day, grab your colander—drain those soaked beans and rinse them well under cold water, washing away any grit. Run your fingers through them to pick out any odd ones—picture those creamy beans gleaming, all set to star in your slow cooker soup!
- Chop the Onion for Savory Depth: Take your medium onion—peel off that papery skin, rinse it under water, and dice it into small, ¼-inch pieces with your knife. Imagine that sweet, aromatic goodness blending into the broth—pile it up on your cutting board and take a whiff of that fresh onion scent!
- Dice the Carrots for Subtle Sweetness: Grab your 2 medium carrots—rinse them, peel if you like, then chop into small, even cubes, about ¼-inch. Picture those bright orange bits adding a touch of sweetness to your soup—set them aside with the onion, building that rustic Tuscan base!
- Prep the Kale for Earthy Richness: Take your 2 cups kale—rinse it well under water, pat dry with a towel, and chop it finely on your cutting board with your knife, removing tough stems. Imagine that green goodness wilting into the broth—set it aside and feel the Tuscan vibes growing!
- Layer the Slow Cooker with Italian Charm: Open your slow cooker—pour those rinsed cannellini beans in first, spreading them out evenly across the bottom. Add your diced onion and carrots on top—sprinkle in 1 tsp fresh rosemary (or ½ tsp dried) and 1 tsp dried oregano—picture them infusing that Italian flair! Pour in 6 cups vegetable broth, watching it cover everything—give it a gentle stir with your spoon!
- Set the Slow Cooker for Tuscan Magic: Pop the lid on tight—plug in your slow cooker and set it to low for 8-10 hours if you’re in for a slow, rich simmer, or high for 4-5 hours if you’re eager to dig in! Hit start and step away—imagine the kitchen filling with that warm, herby aroma while you relax!
- Add Tomatoes and Kale for Freshness: About 30 minutes before it’s done, lift the lid—pour in 1 can (14.5 oz) diced tomatoes with the juice and stir in your chopped kale gently with your spoon. Imagine those bright tomatoes and wilting kale adding color and life—check the broth’s thickness and add a splash of broth if needed. Taste and adjust with salt and pepper—picture that Tuscan goodness coming together!
- Serve Up Your Rustic Soup Delight: Ladle that steaming soup into bowls—pile it high with creamy beans, tender kale, and tangy tomatoes, savoring every spoonful of that rich, herby broth! Pair it with crusty Italian bread or enjoy solo—grab a spoon and dig in, relishing every warm, hearty bite. It’s your slow cooker masterpiece, so enjoy every delicious moment with a big, happy grin!
Notes
- Soak beans—unsoaked beans stay firm, so overnight soaking ensures that creamy texture you’re craving!
- Add tomatoes late—early addition slows bean cooking, so keep them tender and bright by waiting.
- Chop kale fine—big pieces stay tough, so smaller bits meld better into the soup!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 221Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 597mgCarbohydrates 41gFiber 10gSugar 4gProtein 15g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Dried cannellini beans are the creamy star—1 cup cooked offers 15 grams of protein and 20 grams of carbs, high-fiber at 9 grams and filling at 225 kcal. Onion adds sweet depth—1 medium has 11 grams of carbs, low-calorie at 45 kcal. Carrots bring subtle sweetness—1 medium offers 6 grams of carbs, vitamin-rich at 25 kcal. Kale provides earthy richness—1 cup has 1 gram of carbs, nutrient-packed at 7 kcal. Diced tomatoes add tangy brightness—1 cup offers 7 grams of carbs, juicy at 35 kcal. Vegetable broth forms the base—1 cup has 1 gram of carbs, light at 15 kcal. Rosemary and oregano add Italian flair—negligible in macros, they’re bold and essential.
Variations and Substitutions
Swap cannellini beans for great northern or navy—great northern (14g protein per cup), navy (15g), both creamy. Use chicken broth instead of vegetable—1 gram of protein per cup, richer at 20 kcal. Sub kale with spinach or Swiss chard—spinach (1g carbs per cup), chard (1g), lighter or earthier. Replace canned tomatoes with fresh or sun-dried—fresh (7g carbs per cup), sun-dried (6g), juicy or intense. Add garlic or basil—garlic (1g carbs per clove), basil (negligible), for extra depth or freshness. Include sausage or pancetta—sausage (10g fat per oz), pancetta (5g), for meaty richness.
Storage Options
Store in an airtight container in the fridge for up to 5 days—flavors meld beautifully over time! Reheat on the stove over medium heat for 10-15 minutes, stirring occasionally, or microwave for 2-3 minutes—add broth if it thickens. Freeze for up to 3 months—portion into containers, thaw overnight in the fridge, and reheat for a quick Tuscan fix.
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