Slow Cooker Tuscan White Bean Soup

$Let's dive into the tasty parts of this Slow Cooker Tuscan White Bean Soup. Each ingredient plays a key role in making this dish rich and hearty. - 2 cups dried white beans (cannellini or great northern), soaked overnight - 1 medium onion, diced - 3 cloves garlic, minced - 3 carrots, diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes, undrained - 4 cups vegetable broth - 1 teaspoon dried rosemary - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - 2 cups kale, chopped - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Each of these ingredients brings something special. The beans give a creamy texture. Onions and garlic add a savory base. Carrots and celery bring sweetness and crunch. The kale adds a vibrant color and nutrition. The canned tomatoes round it all out with a nice acidity. The herbs and seasonings, like rosemary and thyme, bring warmth and depth. Finally, the olive oil adds richness. Together, they create a soup that warms your heart and fills your belly. For garnish, I love to use fresh parsley. It gives a pop of color and freshness. This soup not only tastes great but looks beautiful, too. Enjoy the process of gathering these ingredients. Each one is a step toward a delicious meal. Start by soaking the dried beans overnight. This helps them cook well and become soft. After soaking, drain and rinse the beans. This step removes extra starch and prepares them for cooking. Next, layer the ingredients in the slow cooker. First, add the soaked beans. Then, add diced onion, minced garlic, diced carrots, and diced celery. Pour in the can of diced tomatoes without draining. This adds flavor and thickness to the soup. Now, add the vegetable broth. It should cover the beans and vegetables. Then, sprinkle in the dried rosemary, thyme, salt, and pepper. These herbs give the soup its beautiful taste. Stir everything to combine well. Finally, drizzle olive oil over the top. This adds richness to the soup. Set the slow cooker to the low setting for 6-8 hours. If you're in a hurry, you can use the high setting for 3-4 hours. Cooking on low allows the flavors to blend better. Check the beans after the time is up. They should be tender. About 30 minutes before serving, add the chopped kale. Stir it in and let it cook. This adds nutrients and color to the dish. Taste the soup and adjust seasoning if needed. Remove the bay leaf before serving. It adds flavor but is not meant to be eaten. To make your soup shine, adjust the seasoning before serving. Taste it first. Add salt and pepper as needed. This small step can change your dish from good to great. Next, add the kale at the right time. If you add it too soon, it may get mushy. Adding it 30 minutes before the soup is done gives it the perfect bite. The kale should be tender but still vibrant. For a beautiful presentation, serve the soup hot in bowls. Garnish with fresh parsley for color. A drizzle of olive oil adds richness and a nice touch. Pair your soup with crusty bread. This combination makes for a hearty meal. You can also serve it with a simple salad for extra freshness. Using a slow cooker has many benefits for soups. It allows flavors to meld perfectly. The beans become soft and creamy, while the veggies stay tender. Plus, it frees up your time. You can set it and forget it! Avoid common mistakes like not soaking the beans. If you skip this step, the beans may not cook well. Also, don’t add too much liquid. The soup should be thick and hearty, not watery. {{image_2}} You can make this soup heartier by adding sausage or ham. Cook the meat in a pan before adding it to the slow cooker. This step boosts the flavor and gives a nice texture. You might use Italian sausage for a spicy kick or diced ham for a savory touch. Both options will enhance the soup's taste and make it more filling. If you want to mix things up, try different beans or vegetables. You can use black beans or pinto beans instead of the white ones. For veggies, add bell peppers or zucchini for extra color and crunch. If you like creamy soup, consider adding a splash of cream or a dollop of sour cream. These changes can give the soup a new twist while keeping it delicious. Using fresh herbs can elevate the taste of your soup. Instead of dried rosemary and thyme, try using fresh sprigs. Chop them finely and mix them in just before serving. This small change can really brighten the dish. You could also add spices like red pepper flakes or smoked paprika for a warm kick. These flavor boosts can make your soup even more enjoyable. To store leftover soup, first let it cool to room temperature. Then, transfer it into airtight containers. Glass jars or plastic containers work well for this. Make sure to leave some space at the top, since the soup may expand when frozen. You can store the soup this way for up to four days in the fridge. To freeze the soup, do the same cooling process. Next, pour the soup into freezer-safe containers. Leave about an inch of space at the top for expansion. You can also use freezer bags, which save space. When ready to eat, thaw the soup overnight in the fridge. Then, reheat it on the stove over low heat. Stir occasionally until hot. In the fridge, your Tuscan white bean soup lasts about four days. If you freeze it, the soup is good for up to three months. Just remember to label the containers with the date. This way, you'll know when to enjoy your delicious soup again! Yes, you can use canned beans. Canned beans save time. They are already cooked and soft. If you use them, rinse and drain before adding. Use about three cans for this recipe. The flavor remains rich and hearty. However, dried beans add depth and texture. They soak up flavors from other ingredients. To thicken your soup, try mashing some beans. Use a fork or potato masher. This adds creaminess without losing taste. You can also add a bit more kale. As it cooks down, it thickens the soup naturally. If you prefer a smoother texture, blend a portion of the soup. Return it to the pot and stir. This soup pairs well with many sides. Crusty bread is a classic choice. It’s great for dipping. A simple salad adds freshness. You can also serve it with a side of roasted veggies. For garnish, sprinkle fresh parsley on top. A drizzle of olive oil enhances the flavors and looks appealing. This article showed you how to make Tuscan White Bean Soup step by step. You learned about the main ingredients, how to prepare them, and cooking tips. I shared ways to enhance the flavor and variations to try. You now know how to store leftovers and answers to common questions. Making this soup is fun and fills your home with warmth. Enjoy every bite!$

Slow Cooker Tuscan White Bean Soup

Warm up with the delightful flavors of Slow Cooker Tuscan White Bean Soup! This comforting recipe combines nutritious ingredients like white beans, tomatoes, and kale, all cooked to perfection in your slow cooker. It's easy to make and perfect for busy days. Discover the magic of this hearty dish that serves 6 and is ready in just 8 hours. Click through to get the full recipe and bring a taste of Tuscany to your kitchen!

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Ingredients

2 cups dried white beans (cannellini or great northern), soaked overnight

1 medium onion, diced

3 cloves garlic, minced

3 carrots, diced

2 celery stalks, diced

1 can (14 oz) diced tomatoes, undrained

4 cups vegetable broth

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

2 cups kale, chopped

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions

Drain and rinse the soaked beans, then set aside.

In the slow cooker, combine the soaked beans, diced onion, minced garlic, carrots, celery, and canned tomatoes.

Pour in the vegetable broth and add the dried rosemary, thyme, bay leaf, salt, and pepper. Stir to combine.

Drizzle olive oil over the ingredients. Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours, until the beans are tender.

About 30 minutes before serving, add the chopped kale to the slow cooker and stir to combine.

Adjust seasoning with additional salt and pepper if desired.

Remove the bay leaf before serving.

Prep Time: 15 mins | Total Time: 8 hours | Servings: 6

- Presentation Tips: Serve the soup hot in bowls, garnished with fresh parsley for a pop of color and a drizzle of olive oil for added richness. You can also serve it with crusty bread on the side for a hearty meal!