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Slow Cooker White Bean Tuscan Soup

A nourishing Italian-inspired soup of creamy cannellini beans, lacinato kale, sun-dried tomatoes, and rosemary simmered low and slow in a savory vegetable broth. Finished with a drizzle of olive oil and a shower of Parmesan.

375 minEasyServes 6290 cal/serving

ItalianSoupSlow CookerVegetarianMediterraneanHigh FiberEgg-FreeNut-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 3 cans cannellini beans (15 oz), drained, rinsed
  • 6 cups lacinato (dinosaur) kale, stems removed, chopped
  • 1/2 cup sun-dried tomatoes (oil-packed), drained, sliced
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, sliced
  • 6 cups low-sodium vegetable broth
  • 1 can canned diced tomatoes
  • 2 fresh rosemary sprigs
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup Parmesan cheese, grated

Instructions

  1. 1

    Add 3 cans drained, rinsed cannellini beans (15 oz), 1 diced yellow onion, 4 minced garlic cloves, 2 diced carrots, 2 sliced celery stalks, 1/2 cup drained, sliced sun-dried tomatoes (oil-packed), and 1 can canned diced tomatoes to the slow cooker.

  2. 2

    Pour in 6 cups low-sodium vegetable broth. Add 2 fresh rosemary sprigs, 1/2 tsp dried thyme, 1/4 tsp red pepper flakes, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Stir to combine.

  3. 3

    Cover and cook on low for 6-7 hours or on high for 3-4 hours.

  4. 4

    Remove and discard the fresh rosemary sprigs sprigs. Stir in the 6 cups stems removed, chopped lacinato (dinosaur) kale and cook on high uncovered for 10-15 minutes, until the kale is wilted and tender.

  5. 5

    Taste and adjust seasoning. Ladle into bowls, drizzle with 2 tbsp extra-virgin olive oil, and top with 1/2 cup grated Parmesan cheese.

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Questions

What can I use instead of sun-dried tomatoes in Slow Cooker White Bean Tuscan Soup?

The entry for Slow Cooker White Bean Tuscan Soup calls for 1/2 cup sun-dried tomatoes (oil-packed), drained, sliced. In its place: A tablespoon of tomato paste plus chopped roasted red peppers gives the concentrated tomato flavor and the chew.

Can I use dried beans instead of canned in Slow Cooker White Bean Tuscan Soup?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Slow Cooker White Bean Tuscan Soup uses 3 cans cannellini beans (15 oz), drained, rinsed.

How hot is Slow Cooker White Bean Tuscan Soup?

Moderately. The heat in Slow Cooker White Bean Tuscan Soup comes from 1/4 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Slow Cooker White Bean Tuscan Soup dairy-free?

Yes. The dairy in Slow Cooker White Bean Tuscan Soup is 1/2 cup Parmesan cheese, grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Slow Cooker White Bean Tuscan Soup vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup Parmesan cheese, grated. For fully plant-based entries, see the vegan soup collection.

How many calories are in Slow Cooker White Bean Tuscan Soup?

One serving (the recipe makes 6) is about 290 calories, with 12 g protein, 36 g carbohydrate and 8 g fat, plus 8 g fiber and 500 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Slow Cooker White Bean Tuscan Soup?

Yes. Refrigerate Slow Cooker White Bean Tuscan Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

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