Best 2 Tuscan White Bean Soup Slow Cooker Recipes

Tuscan white bean soup is a hearty, flavorful soup that is perfect for a cold winter day. It is made with cannellini beans, vegetables, and herbs, and can be easily made in a slow cooker. This soup is a great way to use up leftover beans, and it is also packed with nutrients. The combination of beans, vegetables, and herbs creates a delicious and satisfying soup that is sure to please everyone at the table.

Here are our top 2 tried and tested recipes!

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

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. They also have a better texture when cooked in a slow cooker.
Soak the beans overnight: Soaking the beans overnight helps to reduce cooking time and makes them more digestible.
Use a variety of vegetables: This will add flavor and nutrition to your soup. Some good choices include carrots, celery, onions, garlic, and kale.
Use a flavorful broth: The broth is the base of your soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even a combination of the two.
Season the soup to taste: Taste the soup before serving and add more salt, pepper, or herbs as needed.

Conclusion:

Tuscan white bean soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a slow cooker, you can have a delicious and hearty soup that the whole family will enjoy.