Slow Cooker Tuscan White Bean Soup

This Slow Cooker Tuscan White Bean Soup is a hearty, comforting blend of creamy white beans, kale, and savory herbs in a rich broth. Perfect for cozy dinners, it’s vegan-friendly, gluten-free, and ideal for meal prep.

Why You’ll Love This Recipe

This Slow Cooker Tuscan White Bean Soup is a warm, soul-soothing dish that brings the rustic charm of Tuscany to your kitchen with minimal effort. Creamy white beans, vibrant kale, and aromatic herbs like rosemary and thyme simmer in a flavorful broth, creating a wholesome, satisfying meal that’s both nourishing and delicious. The slow cooker makes it a breeze—just toss in the ingredients and let it work its magic, filling your home with a cozy, inviting aroma. Perfect for chilly evenings, family dinners, or meal prep, this vegan-friendly, gluten-free soup is packed with protein and fiber. Its versatility allows for endless variations, and it pairs beautifully with crusty bread or a side salad. Leftovers taste even better, making this a go-to for easy, hearty meals.

Recipe Tips and Tricks

• Rinse Beans: Removes excess sodium from canned beans for better flavor.
• Sauté Aromatics (Optional): Enhances onion and garlic depth; skip for quicker prep.
• Add Kale Late: Prevents overcooking and keeps leaves vibrant and tender.
• Use Good Broth: High-quality vegetable broth boosts flavor; homemade is ideal.
• Taste Before Serving: Adjust salt, lemon, or herbs for perfect balance.
• Thicken Naturally: Blend a portion of soup for creamy texture without cream.
• Check Liquid: Add more broth if too thick; cook uncovered if watery.
• Fresh Herbs: Rosemary and thyme add vibrancy; dried works but use less.

Yield: 8 Servings

Slow Cooker Tuscan White Bean Soup

Print

Hearty Tuscan white bean soup with kale and herbs, slow-cooked for comfort.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• 1 medium onion, diced
• 1 tbsp fresh lemon juice
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme
• 2 cans (15 oz each) cannellini beans, rinsed and drained
• 2 medium carrots, diced
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 4 cups fresh lacinato kale, chopped
• 5 cups low-sodium vegetable broth
• Salt and pepper to taste

Instructions

Prep Veggies: Dice onion and carrots; mince garlic and chop kale for easy assembly.

Rinse Beans: Drain and rinse cannellini beans to remove excess sodium and starch.

Sauté Aromatics (Optional): Heat olive oil in a skillet; cook onion, garlic, and carrots 4-5 minutes until soft.

Layer Slow Cooker: Place beans, carrots, onion, garlic, rosemary, and thyme in a 4-quart slow cooker.

Add Broth: Pour in vegetable broth; season with salt and pepper to taste.

Cook Low: Cover and cook on LOW for 4 hours until beans are tender and flavors meld.

Add Kale: Stir in kale during last 15 minutes; let wilt for vibrant texture.

Add Lemon: Stir in lemon juice; taste and adjust salt or herbs as needed.

Rest: Let soup rest 10 minutes off heat to deepen flavors and thicken slightly.

Serve: Enjoy warm with crusty bread, a drizzle of olive oil, or a side salad.

Notes

• Use a 4-quart slow cooker for even cooking and optimal texture.
• Add kale at the end to preserve color and avoid mushiness.
• Leftovers are perfect for lunch bowls with grains or greens.
• Blend a portion for creamier soup without adding dairy.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 138Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gCholesterol 5mgSodium 396mgCarbohydrates 23gFiber 5gSugar 8gProtein 8g

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

• White Beans (2 cans, 15 oz each): Cannellini or navy for creaminess; rinsed and drained.
• Kale (4 cups, fresh): Lacinato (Tuscan) for tenderness; curly kale or spinach as substitute.
• Vegetable Broth (5 cups): Low-sodium for control; homemade for richer flavor.
• Onion (1 medium, diced): Yellow for sweetness; shallots for milder taste.
• Garlic (4 cloves, minced): Fresh for bold aroma; powder (1 tsp) as backup.
• Carrots (2 medium, diced): Adds subtle sweetness; parsnips as alternative.
• Rosemary (1 tsp, fresh): Earthy flavor; dried (½ tsp) or thyme as substitute.
• Thyme (1 tsp, fresh): Aromatic depth; dried (½ tsp) as substitute.
• Lemon Juice (1 tbsp, fresh): Brightens flavors; white wine vinegar as alternative.
• Olive Oil (2 tbsp): Extra virgin for sautéing; enhances richness.

Variations and Substitutions

• Vegan: Naturally vegan; ensure broth is plant-based.
• Gluten-Free: Naturally GF; confirm broth and beans are compliant.
• Protein Boost: Add lentils or chickpeas for extra heartiness.
• Veggie Swap: Use zucchini, celery, or potatoes instead of carrots.
• Spicy Kick: Add ½ tsp red pepper flakes or chili oil.
• Creamy Twist: Blend half the soup or add coconut milk.
• Herb Swap: Use oregano, basil, or parsley for different flavor.
• Grain Add-In: Stir in cooked farro or quinoa for texture.

Storage Options

• Refrigerator: Store in airtight container up to 5 days.
• Freezer: Freeze up to 3 months; thaw overnight in fridge.
• Reheating: Warm on stove with splash of broth; microwave gently.

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Until you can read, Slow Cooker Tuscan Chicken with Spinach