Best 3 Slow Cooker Tuscan Bean Soup Recipes

Slow cooker tuscan bean soup is a hearty, filling soup that is perfect for a cold night. With its combination of beans, vegetables, and herbs, it is a flavorful and nutritious meal that is sure to please everyone at the table. Best of all, it can be easily prepared in a slow cooker, making it a great option for busy weeknights.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER TUSCAN WHITE BEAN SOUP RECIPE BY TASTY

Slow-Cooker Tuscan White Bean Soup Recipe by Tasty image

Here's what you need: medium white onion, carrots, celery, garlic, chopped kale, canned diced tomatoes, white beans, salt, pepper, dried thyme, dried oregano, vegetable stock

Provided by Robin Broadfoot

Categories Lunch

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 medium white onion, diced
3 carrots, sliced
4 stalks celery, sliced
3 cloves garlic, sliced
4 cups chopped kale
14 oz canned diced tomatoes
2 cans white beans
salt, to taste
pepper, to taste
1 teaspoon dried thyme
1 teaspoon dried oregano
6 cups vegetable stock

Steps:

In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.
Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.
Serve hot.
Enjoy!

Nutrition Facts : Calories 1082 calories, Carbohydrate 103 grams, Fat 94 grams, Fiber 15 grams, Protein 19 grams, Sugar 24 grams

SLOW-COOKER TUSCAN BEAN SOUP

Slow-Cooker Tuscan Bean Soup image

Cool weather? Warm tummies with a slow cooker hearty soup.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h25m

Yield 6

Number Of Ingredients 11

Ingredients

1 lb small red potatoes, cut into fourths (about 3 cups)
4 medium carrots, sliced (2 cups)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups diced fully cooked ham
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1 tablespoon olive or vegetable oil

Steps:

In 3- to 4-quart slow cooker, mix all ingredients except parsley and oil.
Cover: cook on Low heat setting 8 to 10 hours.
Stir in parsley and oil before serving.

Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 25 mg, Fat 1, Fiber 11 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 4 g, TransFat 0 g

TUSCAN WHITE BEAN SOUP (SLOW COOKER)

Tuscan White Bean Soup (Slow Cooker) image

From Slow Cooker Revolution

Provided by Lynnda Cloutier

Categories Bean Soups

Number Of Ingredients 13

Ingredients

2 tbsp. extra virgin olive oil, plus extra for serving
6 oz. pancetta, minced
3 onions, minced
8 garlic cloves, minced
1/4 tsp. red pepper flakes
3 cups low sodium chicken broth
3 cups water
1 lb. dried great northern or cannellini beans, 2 1/2 cups, picked over, salt soaked and rinsed
1 parmesan cheese rind, optional
2 bay leaves
1 sprig fresh rosemary
salt and pepper
grated parmesan cheese for serving

Steps:

1. Heat oil in large skillet over medium high heat til shimmering. Add pancetta and cook til lightly browned and crisp, about 8 minutes. Stir in onions, garlic and red pepper flakes and cook til onions are softened and lightly browned, 8 to 10 minutes. Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker
2. Stir remaining 2 cups broth, water, soaked beans, Parmesan rind, if using, and bay leaves into slow cooker. Cover and cook til beans are tender, 9 to 11 hours on low or 5 to 7 hours on high.
3. Add rosemary sprig, cover and cook on high til rosemary is fragrant, about 15 minutes. Discard rosemary, bay leaves, and Parmesan rind if using. Season with salt and pepper to taste and serve with grated Parmesan and additional olive oil.
4. Salt Soaked Beans: Pick through and rinse beans. For every pound of beans, dissolve 2 Tbsp. salt in 4 quart cold water. Mix beans and salt water in large container and let beans soak at room temperature for at least 8 hours or up to 24 hours. Drain beans, discarding the soaking liquid and rinse well before cooking. The salt tenderizes the otherwise tough and chewy beans. For quick salt soaking, pick through an rinse beans. For every pound of beans, dissolve 3 Tbsp. salt in 2 quarts boiling water. Mix beans and hot salt water in large pot and let beans soak at room temperature for 1 hour. Drain beans, discarding soaking liquid and rinse well before cooking.

Tips:

Use dried beans: Dried beans are more flavorful and economical than canned beans. Be sure to soak them overnight before cooking.
Sauté the vegetables: Sautéing the vegetables in olive oil before adding them to the slow cooker helps to develop their flavor.
Use a variety of beans: This recipe calls for cannellini beans, but you can also use other types of beans, such as kidney beans, black beans, or pinto beans.
Add some greens: Kale or spinach are great additions to this soup. Add them during the last 30 minutes of cooking.
Serve with crusty bread: A loaf of crusty bread is the perfect accompaniment to this hearty soup.

Conclusion:

This slow cooker Tuscan bean soup is a delicious and easy meal that is perfect for a cold night. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. With a few simple tips, you can make this soup even more delicious. So next time you are looking for a comforting and satisfying meal, give this slow cooker Tuscan bean soup a try. You won't be disappointed!