Best 2 Tuscan White Bean Soup Slow Cooker Recipes

Indulge in the rustic flavors of Tuscany with our collection of delectable white bean soup recipes, meticulously crafted for your slow cooker. Embark on a culinary journey through the heart of Italy as we present three distinct variations of this classic dish. From the traditional Tuscan White Bean Soup, rich with cannellini beans, aromatic vegetables, and savory herbs, to the hearty Sausage and White Bean Soup, brimming with succulent sausage and tender beans, each recipe promises a symphony of flavors that will warm your soul. And for a vegetarian delight, our Minestrone Bianco recipe combines a medley of vegetables, beans, and pasta in a flavorful broth, offering a healthy and satisfying meal. Whether you prefer a classic rendition or a creative twist, our slow-cooker white bean soup recipes are sure to tantalize your taste buds and transport you to the picturesque landscapes of Tuscany.

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

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 cannellini beans for a more authentic flavor and texture. If using canned beans, rinse and drain them well before adding them to the soup.
Soak the beans overnight in cold water to reduce cooking time. If you don't have time to soak the beans, 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 in your soup for added flavor and nutrition. Some good options include carrots, celery, onions, garlic, kale, and spinach.
Add herbs and spices to taste. Some good options include rosemary, thyme, sage, oregano, garlic powder, and onion powder.
Serve the soup with a drizzle of olive oil and a sprinkle of Parmesan cheese. You can also add a side of crusty bread for dipping.

Conclusion:

Tuscan white bean soup is a hearty, flavorful, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover beans. This soup is also very versatile, so you can easily customize it to your own taste. Give this recipe a try the next time you are looking for a delicious and comforting soup.