Best 4 Slow Cooker Tuscan White Bean Stew Recipes

Immerse yourself in the rustic charm of Tuscany with this delectable Slow Cooker Tuscan White Bean Stew. This hearty and wholesome dish combines the best of Italian flavors, featuring tender white beans, aromatic vegetables, and a medley of herbs. Simmered to perfection in a flavorful broth, this stew is a symphony of textures and tastes. Its creamy broth, infused with garlic, thyme, and rosemary, envelops each ingredient, creating a comforting and satisfying meal. Alongside the main recipe, discover variations that cater to different dietary preferences, including a vegetarian version bursting with colorful vegetables and a smoky, savory sausage-enriched rendition. But the culinary journey doesn't end there. This article also presents a tantalizing Tuscan White Bean Salad, a refreshing and vibrant dish perfect for summer gatherings. With its zesty lemon-herb dressing and crisp vegetables, this salad transports you to the sun-soaked countryside of Tuscany. Embrace the authentic flavors of Italian cuisine with this diverse collection of recipes, offering a taste of Tuscany in every bite.

Let's cook with our 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

SLOW-COOKER WHITE BEAN SOUP

Slow-Cooker White Bean Soup image

Provided by Food Network Kitchen

Time 8h25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/4 cups dried cannellini beans, picked over and rinsed
3 carrots, roughly chopped
3 stalks celery, roughly chopped
2 cloves garlic, finely chopped
1 15-ounce can fire-roasted diced tomatoes
2 tablespoons extra-virgin olive oil
4 cups low-sodium chicken broth
2 bay leaves
Kosher salt and freshly ground pepper
3 ears corn, shucked
4 ounces Black Forest ham, diced
3 tablespoons chopped fresh chives, plus more for topping

Steps:

Combine the beans, carrots, celery and garlic in a 6- to 8-quart slow cooker. Stir in the tomatoes with their juices and 1 tablespoon olive oil. Add the chicken broth, 1 cup water, the bay leaves, 1/2 teaspoon salt and a few grinds of pepper. Stir well, cover and cook on low until the beans and vegetables are tender, 7 to 8 hours.
Uncover and stir the soup. Cut the corn kernels off the cobs and add to the soup along with the ham. Cover and cook on low until the corn is crisp-tender, about 10 minutes. Stir in the chives and remaining 1 tablespoon olive oil; season with salt and pepper. Discard the bay leaves. Divide among bowls and top with more chives.

TUSCAN KALE AND WHITE BEAN STEW

Tuscan Kale and White Bean Stew image

A hearty kale and white bean soup simmered in vegetable stock.

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/3 cup vegetable base, such as Vogue Vegebase
2 tablespoons butter substitute, such as Earth Balance Buttery Spread
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 carrots, diced
3 inner stalks celery, diced
1 large Spanish onion, diced
Kosher salt and freshly ground black pepper
2 sprigs thyme
1 sprig rosemary
4 cloves garlic, minced
Two 14-ounce cans cannellini beans (do not drain)
Zest of 1 lemon
1 pound Tuscan kale, tough stems discarded and leaves chopped, washed and dried (about 8 cups)

Steps:

Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
Divide the soup among bowls and drizzle with olive oil.

SPICY WHITE BEAN STEW WITH BROCCOLI RABE

Spicy White Bean Stew With Broccoli Rabe image

Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.

Provided by Alison Roman

Categories weekday, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 medium red or yellow onion, thinly sliced
Kosher salt and black pepper
2 to 3 tablespoons harissa or tomato paste
Red-pepper flakes (optional)
3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed
4 cups vegetable or chicken broth
1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
2 ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled
1 cup parsley or cilantro, leaves and tender stems
Fried or medium-boiled eggs, for serving (optional)

Steps:

Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
Serve with feta and parsley, and with eggs, if you like.

Tips:

Soak the beans overnight: Soaking the beans overnight helps to reduce the cooking time and makes them more digestible. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. You can add any vegetables that you like, such as carrots, celery, potatoes, or zucchini.
Don't overcook the beans: The beans should be tender but still hold their shape. If you overcook them, they will become mushy.
Serve with a side of bread or rice: This stew is delicious served with a side of bread or rice. The bread or rice will help to soak up the flavorful broth.

Conclusion:

This slow-cooker Tuscan white bean stew is a hearty and flavorful meal that is perfect for a cold winter night. It is easy to make and can be tailored to your own preferences. So next time you're looking for a comforting and delicious meal, give this recipe a try!