Best 4 Slow Cooker White Bean Parmesan Soup Recipes

Indulge your taste buds with a creamy and hearty Slow Cooker White Bean Parmesan Soup, a culinary symphony of flavors that will warm your soul. This soup is not only a delightful dish but also a breeze to prepare, thanks to the convenience of your slow cooker. Dive into this delectable soup, where tender white beans, aromatic vegetables, and a rich Parmesan broth come together to create a comforting and satisfying meal.

Additional recipes included in the article offer exciting variations to expand your culinary horizons. Explore a medley of flavors with the Slow Cooker Chicken Fajita Soup, a vibrant blend of Mexican spices, tender chicken, and a zesty tomato broth. For a vegetarian delight, try the Slow Cooker Minestrone Soup, a vibrant symphony of fresh vegetables, hearty beans, and a flavorful tomato broth. If you're craving a classic indulgence, the Slow Cooker Creamy Potato Soup will satisfy your soul with its velvety texture and comforting flavors.

These recipes are a testament to the versatility of slow cooker soups, proving that convenience and culinary excellence can coexist harmoniously. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you towards creating restaurant-quality soups in the comfort of your own kitchen.

Here are our top 4 tried and tested recipes!

SLOW COOKER WHITE BEAN SOUP

Slow Cooker White Bean Soup image

This Slow Cooker White Bean Soup practically makes itself! Just throw everything into the pot and press go for a thick, flavorful, and filling vegan soup.

Provided by Beth - Budget Bytes

Time 8h15m

Number Of Ingredients 13

Ingredients

2 Tbsp olive oil ($0.32)
4 cloves garlic ($0.32)
1 yellow onion ($0.11)
4 carrots (about 1/2 lb.) ($0.30)
4 ribs celery ($0.46)
1 lb. dry navy beans* ($1.25)
1 bay leaf ($0.30)
1 tsp dried rosemary ($0.10)
1/2 tsp dried thyme ($0.05)
1/2 tsp smoked paprika ($0.05)
Freshly cracked black pepper (15-20 cranks of a pepper mill) ($0.05)
6 cups water ($0.00)
2 tsp salt, or to taste ($0.05)

Steps:

Mince the garlic, dice the onion, slice the celery, and peel and slice the carrots. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
Give the beans a quick rinse in a colander and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
Add six cups of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours.
After 8 hours on low or 4 hours on high, stir the soup and begin to mash the beans against the side of the slow cooker to thicken the soup. Once the soup is thickened to your liking, start adding salt to taste. Begin with 1/2 tsp and add more until the soup tastes flavorful to you. I used about 2 tsp total.
Serve the soup hot with crackers or crusty bread for dipping.

Nutrition Facts : ServingSize 1.5 cups, Calories 327.93 kcal, Carbohydrate 52.73 g, Protein 16.97 g, Fat 5.82 g, Sodium 683.53 mg, Fiber 20.82 g

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.

PRESSURE COOKER WHITE BEAN-PARMESAN SOUP

Pressure Cooker White Bean-Parmesan Soup image

A pressure cooker renders dried beans buttery soft in a fraction of the time the stovetop would take. For this recipe, seek out whole wheat berries - not hulled or pearled - because they stand up to the long cook time, developing a pleasant chewiness while maintaining their shape. You can substitute whole farro or spelt, but make sure the farro is not pearled. The key to this soup's flavor is the Parmesan rind, which infuses the soup with an earthy saltiness. Finally, don't forget the finishing touches of lemon and parsley: They add brightness and bring other deeper flavors into sharper focus. You can also make this recipe in a slow cooker. Find that recipe here.

Provided by Sarah DiGregorio

Categories dinner, lunch, weekday, soups and stews, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1 large onion, finely chopped
Kosher salt and black pepper
1 fennel bulb, cored and finely chopped, fronds roughly chopped and reserved
3 celery stalks, sliced 1/2-inch thick
6 garlic cloves, roughly chopped
1 teaspoon fennel seeds
1 teaspoon red-pepper flakes
2 sprigs fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 cup dry white wine
7 to 8 cups chicken stock or broth
1 pound dried cannellini beans (see Tip)
1 cup wheat berries
8 ounces Parmesan, rind removed and reserved
1 small bunch flat-leaf parsley, stems discarded and leaves chopped
3 tablespoons fresh lemon juice (from 1 large lemon)

Steps:

Using the sauté setting, heat the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Season generously with salt. Add the fennel and cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 minutes. Add the celery, garlic, fennel seeds and red-pepper flakes and cook, stirring often, until fragrant, 2 minutes. Add the rosemary and the wine. Bring to a simmer and reduce by half, about 2 minutes.
Add the stock, using 7 cups if you have a 6-quart pressure cooker or 8 cups if you have an 8-quart pressure cooker. Season with 1/2 teaspoon salt. Stir in the beans, wheat berries and Parmesan rind. Cover and set steam valve to sealed position. Pressure cook on high for 70 minutes.
Allow the pressure to release naturally for 15 minutes then release the remaining pressure manually. Taste the beans to make sure they are soft. If they are not as soft as you would like, cover and set steam valve to sealed position. Pressure cook on high for 10 more minutes and then quick-release the pressure.
Before serving, remove and discard the rosemary sprigs. Stir in the chopped parsley, lemon juice and reserved fennel fronds. Season to taste with salt and pepper. Divide among bowls and top generously with grated Parmesan.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 18 grams, Fiber 14 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 1002 milligrams, Sugar 8 grams

SLOW-COOKER WHITE-BEAN SOUP

Slow-Cooker White-Bean Soup image

There's butternut squash, leeks, and spinach as well as white beans in this hearty, rich, and flavorful vegetarian soup. It's a recipe that proves the slow cooker is as well suited to vegetable recipes as to big pieces of meat.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 6h25m

Yield Serves 6 to 8

Number Of Ingredients 11

Ingredients

1 pound dried Great Northern beans, rinsed
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 leeks, white and light-green parts only, halved lengthwise, cut crosswise into 1/2-inch pieces, and well washed (4 cups)
5 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes, plus more for serving
1 butternut squash, peeled, seeded, and cut into 1-inch pieces
3 sprigs sage
1 Parmesan rind, plus finely shredded Parmesan for serving
4 teaspoons fresh lemon juice
1 bunch spinach, trimmed and washed
Kosher salt and freshly ground pepper

Steps:

Place beans in a bowl; cover with 2 inches of water. Refrigerate, covered, overnight; drain and rinse. Cover with water in a saucepan. Bring to a boil; cook 10 minutes. Remove from heat; drain and rinse.
Place beans, oil, leeks, garlic, pepper flakes, squash, sage, and rind in a 5-to-6-quart slow cooker. Add 8 cups water. Cover and cook on low 6 hours. Remove and discard sage and rind; stir in lemon juice and spinach. Season with salt and pepper. Serve, drizzled with oil and topped with shredded cheese and pepper flakes.

Tips:

For a creamy soup, blend a portion of the soup until smooth before returning it to the slow cooker.
Add a teaspoon of dried thyme or rosemary for an extra layer of flavor.
If you don't have Parmesan cheese on hand, use another hard cheese like Romano or Asiago.
Serve the soup with a side of crusty bread or crackers for dipping.
Garnish the soup with fresh parsley or chives before serving.

Conclusion:

This slow cooker white bean parmesan soup is a hearty, flavorful, and easy-to-make meal that's perfect for a busy weeknight. With just a few simple ingredients, you can create a delicious and satisfying soup that the whole family will love. So next time you're looking for a quick and easy meal, give this white bean parmesan soup a try. You won't be disappointed!