Warm your kitchen and your heart with my Savory Slow Cooker Tuscan White Bean Soup. This delicious soup is easy to make and packed with flavor. Using dried cannellini beans, fresh veggies, and simple spices, it’s a dish perfect for any day. I’ll show you how to create a hearty, comforting meal that fills your home with delightful aromas. Ready to dive into this warm bowl of goodness? Let’s get started!
Ingredients
Main Ingredients for Slow Cooker Tuscan White Bean Soup
– 2 cups dried cannellini beans, rinsed and soaked overnight
– 2 tablespoons olive oil
– 1 medium onion, diced
– 4 cloves garlic, minced
– 2 large carrots, diced
– 2 celery stalks, diced
To start our soup, I always use dried cannellini beans. Soaking them overnight is key. This helps them cook evenly and keeps them from being too hard. Olive oil adds a nice richness to the soup. I also dice up onion, garlic, carrots, and celery. These veggies give a sweet and savory base to the dish.
Seasonings and Broth
– 1 can (14.5 oz) diced tomatoes, undrained
– 6 cups vegetable broth
– 2 teaspoons dried oregano
– 1 teaspoon dried thyme
Next, I add a can of diced tomatoes. They add flavor and help the soup stay nice and juicy. Vegetable broth brings everything together. It gives the soup depth and warmth. I like to sprinkle in dried oregano and thyme. They add a lovely aroma and enhance the dish’s taste.
Final Touches
– Salt and pepper, to taste
– 2 cups kale, chopped (stems removed)
– Juice of 1 lemon
– Fresh basil leaves for garnish (optional)
Finally, I season with salt and pepper. This step is important to balance all the flavors. I add chopped kale about 30 minutes before serving. It wilts and brings a nice texture. Just before serving, I stir in the juice of one lemon. This adds brightness to the soup. If you want, you can garnish with fresh basil leaves. They add a pop of color and flavor.
Step-by-Step Instructions
Preparing the Base
First, I heat olive oil in the slow cooker on sauté mode. If your slow cooker doesn’t have this mode, use a small skillet over medium heat. I add the diced onion and sauté until it turns translucent. This takes about 5 minutes.
Next, I add minced garlic, diced carrots, and diced celery to the skillet. I sauté these for another 3 to 4 minutes until they soften a bit. After that, I transfer this mixture to the slow cooker.
Combining Ingredients
Now it’s time to bring everything together. I stir in the soaked cannellini beans, the can of diced tomatoes (undrained), and the vegetable broth. I also add 2 teaspoons of dried oregano and 1 teaspoon of dried thyme. I sprinkle in salt and pepper to taste.
This step is key for flavor. I make sure to mix everything well, so the beans absorb all the tasty juices.
Cooking Time
I cover the slow cooker and set it to cook. For a low setting, I let it cook for 8 hours. If I’m in a hurry, I can set it on high for 4 hours. The beans need to become tender.
About 30 minutes before I’m ready to serve, I add the chopped kale. I stir it into the soup and let it cook until tender. Just before serving, I squeeze in the juice of one lemon. This brightens the flavor. I taste and adjust the seasoning if needed.
Tips & Tricks
Soaking Beans
Soaking dried beans helps them cook evenly. It also makes them soft. If you forget to soak them overnight, don’t worry. You can use the quick soak method. Just boil the beans for two minutes, then let them sit for an hour. This way, you save time and still get great texture.
Flavor Enhancements
Adjusting seasonings can make your soup shine. I love to add more oregano or thyme to boost flavor. You can also add a pinch of red pepper flakes for heat. Fresh herbs like rosemary or parsley work well too. Experimenting with spices gives your soup a unique twist.
Serving Suggestions
Pair your soup with crusty bread for a hearty meal. You can also sprinkle some grated cheese on top for richness. Garnishing with fresh basil leaves adds color and freshness. A drizzle of olive oil before serving can enhance the flavors, too. Enjoy your soup with any of these tasty options!
Variations
Ingredient Swaps
You can easily swap out the cannellini beans for other beans. Great options include navy beans or chickpeas. These swaps change the flavor a bit but keep it tasty.
Adding proteins like sausage can also enhance your soup. Try Italian sausage for a spicy kick. Just cook it first, then add it to the slow cooker. You can use chicken or turkey sausage too. This adds depth and makes it heartier.
Different Vegetables
Feel free to mix in seasonal vegetables. Zucchini, bell peppers, or squash work well in this soup. They add color and flavor.
Combining with other greens, like spinach or Swiss chard, is a great idea too. These greens wilt nicely and add extra nutrients. Toss them in during the last 30 minutes of cooking for best results.
Dietary Adjustments
For gluten-free options, check your broth and canned tomatoes. Most are gluten-free, but it’s good to read labels.
If you prefer a vegan soup, skip any meat and use vegetable broth. This soup is already plant-based, so it’s simple to make vegan.
Try using low-sodium broth for a healthier choice. This lets you control the salt level in your soup. You can always add more salt later if needed.
Storage Info
Refrigeration
To store leftovers, let the soup cool first. Then, pour it into an airtight container. This way, you keep it fresh and tasty. Leftovers stay good in the fridge for about 3 to 4 days. Make sure to label the container with the date you made it. This helps you track how long it has been stored.
Freezing Tips
If you want to freeze the soup, make sure it is completely cool. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to 3 months. When you are ready to eat, take it out and thaw it in the fridge overnight. This method keeps the flavor and texture nice.
Reheating Suggestions
For reheating, you have a few good options. You can use the microwave for quick heating. Just heat in short bursts and stir in between. If you prefer stovetop, pour it into a pot and heat over low to medium heat. Stir often to avoid hot spots. Be careful not to overcook; it can make the beans mushy. Heat just until steaming, and enjoy your warm soup!
FAQs
How do I thicken the soup?
To thicken your Tuscan white bean soup, you can use several methods. One option is to mash some of the beans against the side of the slow cooker. This adds creaminess without losing any beans. Another choice is to mix in a slurry of cornstarch and water. Just stir this mixture in before the soup finishes cooking.
– Mashed beans: Use a fork to mash some beans in the soup.
– Cornstarch slurry: Mix cornstarch with water and stir it in.
Each method gives your soup a nice, thick texture.
Can I make this soup in advance?
Yes, you can prepare this soup ahead of time. You can soak the beans the night before and chop the veggies. Store them in the fridge until you’re ready to cook.
– Prepare beans and veggies: Soak beans overnight and chop veggies.
– Store in fridge: Keep everything in the fridge for up to a day.
When you’re ready, just add everything to the slow cooker and start cooking. This gives you a warm meal with less stress.
What can I serve with Tuscan White Bean Soup?
Tuscan white bean soup pairs well with many sides. A warm crusty bread is a great choice. It helps to soak up the soup. You can also serve a fresh salad for a nice crunch.
– Crusty bread: Perfect for dipping in the soup.
– Fresh salad: Adds a light and crisp contrast.
You can even top the soup with grated cheese or fresh herbs for extra flavor. Enjoy!
You’ve learned how to make a tasty Slow Cooker Tuscan White Bean Soup. We covered key ingredients, steps, tips, and variations to fit your needs. This soup is easy to customize and makes a great meal for any time. Whether you’re feeding a crowd or enjoying leftovers, it offers flexibility and flavor. Experiment with different ingredients or pair it with your favorite sides. Enjoy this warm, hearty dish and make it your own!
