Name: Slow Cooker Tuscan White Bean Soup Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Italian
Ingredients: 2 cans (15 oz each) cannellini beans, drained and rinsed; 6 cups vegetable or chicken broth; 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; 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; ¼ cup grated Parmesan, optional; Crusty bread, for serving

Description

This Slow Cooker Tuscan White Bean Soup is a cozy and hearty dish featuring creamy cannellini beans, fresh vegetables, Italian herbs, and tender greens. Slow cooking melds the flavors perfectly, making it an easy and comforting meal ideal for weeknight dinners or meal prep.

Ingredients

Beans & Broth

2 cans (15 oz each) cannellini beans, drained and rinsed
6 cups vegetable or chicken broth

Vegetables

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

Herbs & Spices

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

Others

2 tbsp olive oil
1 tbsp fresh lemon juice
¼ cup fresh parsley, chopped
¼ cup grated Parmesan, optional
Crusty bread, for serving

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Instructions

Combine Ingredients: Add the onion, carrots, celery, garlic, cannellini beans, diced tomatoes, broth, Italian seasoning, oregano, smoked paprika, bay leaf, salt, pepper, and olive oil to the slow cooker. Stir well to combine.
Slow Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender and the flavors have developed.
Remove Bay Leaf: Take out the bay leaf from the soup once cooking is complete.
Blend for Creaminess: For a creamier texture, use an immersion blender to blend about 1–2 cups of the soup directly in the slow cooker, leaving the rest chunky.
Add Greens and Cook: Stir in the kale or spinach and cook on HIGH for 10–15 minutes, or until the greens are tender.
Season and Garnish: Stir in the lemon juice and fresh parsley. Taste and adjust salt and pepper as needed.
Serve: Ladle soup into bowls and top with Parmesan cheese if desired. Serve warm with crusty bread.

Notes

Cannellini beans provide a naturally creamy texture; Great Northern or navy beans are suitable substitutes.
For a vegetarian version, use vegetable broth and omit Parmesan or use vegetarian Parmesan alternatives.
Add cooked Italian sausage, shredded chicken, or turkey for extra protein.
The soup thickens as it cools; add a splash of broth when reheating if needed.
Store refrigerated for up to 4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup, Main Course, Dinner, Slow Cooker, Comfort Food
Method: Slow Cooking
Cuisine: Italian, Tuscan, Mediterranean