Slow Cooker White Bean Tuscan Soup

Name: Slow Cooker White Bean Tuscan Soup
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 6 servings
Cuisine: Italian
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

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

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

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

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

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

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

Questions

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

Yes. The dairy in this entry 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.

How long does Slow Cooker White Bean Tuscan Soup keep?

Refrigerate it 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.

Can I halve or double Slow Cooker White Bean Tuscan Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Keep the slow cooker between half and two-thirds full; the cook time stays roughly the same.

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