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- 2 cups dried cannellini beans - 1 medium onion, finely diced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 3 cloves garlic, minced - 6 cups low-sodium vegetable broth - 1 (14 oz) can diced tomatoes, undrained - 2 cups baby kale or fresh spinach To make a great soup, you start with the right beans. Dried cannellini beans are rich and creamy. They soak up flavors well. So, rinse them and soak them overnight. This step helps them cook better. Next, you need fresh vegetables. I love using onion, carrots, celery, and garlic. These veggies add sweetness and depth. Dice them up finely for even cooking. You'll need low-sodium vegetable broth for a rich base. This keeps the soup hearty but light. Diced tomatoes add a nice acidity and balance. Always pick a can that is undrained. Finally, baby kale or fresh spinach gives a lovely green touch. They bring color and nutrition. - 1 teaspoon dried oregano - 1 teaspoon dried thyme - ½ teaspoon red pepper flakes - Salt and freshly ground black pepper - 2 tablespoons extra virgin olive oil - Fresh basil leaves, torn, for garnish Seasoning brings all the flavors together. Dried oregano and thyme add a classic Italian taste. Red pepper flakes give it a little heat. Adjust the amount based on your spice level. Always season with salt and pepper to taste. A drizzle of extra virgin olive oil adds richness. When serving, fresh basil is a must. It adds a sweet, aromatic finish. Just tear the leaves and sprinkle them on top. This soup is all about simple, fresh flavors that come together beautifully. First, drain and rinse the dried cannellini beans. Soaking them overnight helps to soften the beans. Next, prepare your vegetable mix. Dice one medium onion, two carrots, and two celery stalks. Mince three cloves of garlic. This mix adds great flavor to our soup. Heat two tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the veggies soften. Stir often. Once they are tender, add the minced garlic and cook for one more minute. Now, the garlic will smell great! Transfer the sautéed vegetables to your slow cooker. Add the soaked cannellini beans along with six cups of low-sodium vegetable broth. Also, include one 14 oz can of undrained diced tomatoes. Mix in one teaspoon of dried oregano, one teaspoon of dried thyme, and half a teaspoon of red pepper flakes. Stir everything well to combine. Season with salt and freshly ground black pepper to taste. Cover the slow cooker and set it to cook on low for eight hours or on high for four hours. The beans should become tender and flavorful. About 15 minutes before serving, add two cups of baby kale or fresh spinach. This adds nice color and nutrition. Taste the soup now and adjust the seasoning if needed. You can add more salt, pepper, or red pepper flakes to suit your taste. To serve, ladle the soup into bowls. Garnish with torn fresh basil leaves for a lovely finish. A drizzle of olive oil around the bowl adds a touch of elegance. Enjoy this hearty and comforting soup! Soaking the beans overnight is key. This step helps the beans cook evenly and makes them soft. It also cuts down on cooking time. If you skip this, your soup may end up with hard beans. To get the best flavor balance, use fresh ingredients. Fresh vegetables like onions, carrots, and celery bring out the soup's taste. Sauté them well before adding to the slow cooker. This step adds depth to the flavor. This soup tastes great with bread. A slice of crusty whole-grain bread pairs perfectly. You can also serve it with a salad for a light meal. When storing leftovers, use airtight containers. Place the soup in the fridge for up to four days. You can also freeze it for longer storage. Just remember to leave space in the container for expansion. To change things up, add different spices. Try smoked paprika for a smoky flavor or cumin for warmth. You can also add other vegetables. Zucchini or bell peppers work well. For extra protein, consider adding cooked chicken or sausage. Just be sure to adjust the cooking time for these additions. {{image_4}} To keep your Tuscan white bean soup fresh, use airtight containers. Glass jars or plastic containers work well. Let the soup cool to room temperature before sealing. Store it in the fridge for up to five days. For longer storage, freeze the soup. Use freezer-safe bags or containers. Make sure you leave space for expansion. The soup can last up to three months in the freezer. When you're ready to enjoy your soup again, reheating is easy. Use a pot on the stove for the best flavor. Heat the soup over medium heat. Stir often to prevent sticking. If the soup is too thick, add a splash of broth or water. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. This keeps the soup hot without losing taste. Yes, you can use canned beans. They save time and are easy to find. If you do this, skip the soaking step. Drain and rinse the canned beans before adding them. You should also reduce the cooking time. Cook the soup on low for about 4 hours or on high for about 2 hours. This way, the beans will heat up without getting too soft. Yes, this soup is vegan-friendly! All the ingredients used are plant-based. You have dried cannellini beans, fresh vegetables, and vegetable broth. The spices and olive oil are also vegan. If you want to serve it with bread, make sure the bread is vegan too. If you want more heat, add more red pepper flakes. Start with a little extra, like ¼ teaspoon at a time, and taste as you go. You can also add fresh chili peppers or hot sauce. Just remember, you can always add more spice, but it’s hard to take it out once it’s in! This Slow Cooker Tuscan White Bean Soup is not just tasty; it packs a punch in nutrition. The dried cannellini beans are a great source of protein and fiber. Each serving gives you a boost of energy while keeping you full. Beans help support healthy digestion too. The soup also includes many vegetables. Onion, carrots, celery, and garlic add vitamins A and C. These vitamins help keep your immune system strong. The baby kale or fresh spinach brings in iron, calcium, and more vitamins. Together, these ingredients make a hearty meal that is good for your body. This recipe serves about six people. Each serving has around 220 calories. This low-calorie count makes it easy to enjoy without guilt. Plus, the soup is low in sodium, thanks to using low-sodium vegetable broth. Key ingredients, like olive oil, provide healthy fats. They help your body absorb vitamins from the veggies. Overall, this soup is not just comfort food; it’s also a nutrient-rich meal you can feel good about. This blog post outlined a delicious soup recipe featuring cannellini beans, fresh veggies, and tasty spices. You learned how to prepare the ingredients, cook them, and make the dish shine with garnishes. With tips for storage and reheating, you can enjoy this meal any time. Remember, you can customize your soup with different spices and vegetables to match your taste. Enjoy the health benefits and flavors this recipe brings to your table!

Slow Cooker Tuscan White Bean Soup

Warm up with a bowl of hearty Tuscan white bean soup that’s packed with flavor and nutrients! This easy recipe features tender cannellini beans, fresh veggies, and aromatic herbs, all simmered to perfection. Whether you cook it slowly or quickly, this soup is a comforting option for any meal. Dive into the full recipe and discover tips for perfect presentation! Click through to taste the cozy goodness!
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Ingredients
  

2 cups dried cannellini beans, thoroughly rinsed and soaked overnight

1 medium onion, finely diced

2 medium carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups low-sodium vegetable broth

1 (14 oz) can diced tomatoes, undrained

2 cups baby kale or fresh spinach

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon red pepper flakes (adjust according to your spice preference)

Salt and freshly ground black pepper to taste

2 tablespoons extra virgin olive oil

Fresh basil leaves, torn, for garnish

Instructions
 

Begin by draining the soaked cannellini beans and setting them aside to ensure they are well-prepared for the cooking process.

    In a large skillet, heat the extra virgin olive oil over medium heat. Add the finely diced onion, diced carrots, and diced celery to the skillet. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent.

      Once the vegetables are softened, add the minced garlic to the skillet. Sauté for an additional minute, stirring until the garlic becomes fragrant and fragrant but not browned.

        Transfer the sautéed vegetable mixture to a slow cooker. Add the prepared cannellini beans, vegetable broth, undrained diced tomatoes, dried oregano, dried thyme, and red pepper flakes. Use a wooden spoon to stir everything together until well combined.

          Season the mixture with salt and freshly ground black pepper according to your taste preferences, ensuring the flavors are balanced.

            Cover the slow cooker with its lid and set it to cook on low for 8 hours or on high for 4 hours, or until the beans are tender and infused with the delicious flavors of the vegetables.

              Approximately 15 minutes before you are ready to serve, stir in the baby kale or fresh spinach, allowing the greens to wilt into the soup, enhancing both nutrition and flavor.

                Taste the soup to evaluate its seasoning, and adjust with additional salt, pepper, or red pepper flakes if necessary to achieve your desired flavor profile.

                  To serve, ladle the hearty soup into individual bowls and garnish each serving with torn fresh basil leaves for a refreshing finish.

                    Prep Time: 15 minutes | Total Time: 8 hours 15 minutes | Servings: 6 servings

                      - Presentation Tips: For an appealing presentation, serve the soup with a sprinkle of fresh basil on top and a drizzle of olive oil around the edge of the bowl for a touch of elegance. A side of crusty whole-grain bread also pairs wonderfully with this comforting soup.