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- 2 cups dried white beans (cannellini or great northern), soaked overnight - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 can (14 oz) diced tomatoes, undrained - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 2 cups fresh spinach, chopped - 1 cup coconut milk (or heavy cream for a non-vegan version) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves, for garnish When I make Creamy Tuscan White Bean Soup, I always start with the dried white beans. They give the soup a rich texture. Soak them overnight to help them cook better. I love using cannellini or great northern beans. Next, I gather fresh vegetables. Dicing an onion, mincing garlic, and chopping carrots and celery adds great flavor. The mix of these veggies makes the soup so hearty and tasty. Diced tomatoes bring a nice acidity to balance the creaminess. I like to use canned tomatoes because they are easy and full of flavor. Vegetable broth is key for a deep, savory base. Seasonings like oregano and thyme add warmth and depth. I add salt and pepper to taste, making sure the soup is well-seasoned. Finally, I stir in chopped spinach and coconut milk. The spinach gives color and nutrition, while the coconut milk adds creaminess. It’s a perfect finish to this dish. - Fresh basil for garnish - Olive oil for cooking and drizzling - Heavy cream as a non-vegan alternative To make the soup even better, I often add fresh basil as a garnish. It adds a bright, fresh flavor. A drizzle of olive oil on top gives a nice finish and richness. If you prefer a non-vegan option, switch the coconut milk for heavy cream. It makes the soup extra creamy! 1. Start by soaking 2 cups of dried white beans overnight. This softens them and cuts cooking time. 2. The next day, rinse the beans well in fresh water. Drain them thoroughly. 3. Dice one medium onion into small pieces. This adds a sweet base to the soup. 4. Mince three cloves of garlic finely. Garlic gives the soup its aromatic kick. 5. Dice two medium carrots and two stalks of celery. These add color and texture. 1. In a large slow cooker, heat 2 tablespoons of olive oil on medium. 2. Add the diced onion, minced garlic, carrots, and celery. Sauté these for about 5 minutes until the onion turns translucent. 3. Now stir in one can of diced tomatoes (with juice) and the soaked beans. Pour in 4 cups of vegetable broth. 4. Add 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. Season with salt and pepper to taste. 5. Cover the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beans are tender. 6. Once done, stir in 2 cups of chopped fresh spinach and 1 cup of coconut milk. This makes the soup creamy and rich. 7. Let it cook for an additional 20-30 minutes on low to blend the flavors. 1. Serve the soup in rustic bowls. Top it with fresh basil leaves for a pop of color. 2. Drizzle with a bit of olive oil for extra flavor. 3. Pair the soup with freshly baked rustic bread. This makes it a perfect meal for any day. To make your soup shine, start with the right seasonings. Adjust salt and pepper to fit your taste. If it needs more depth, add more dried oregano or thyme. These herbs pair well with the beans. You can also add a splash of lemon juice for brightness. Want more veggies? Add chopped zucchini or bell peppers. They add color and nutrients. For protein, try adding cooked sausage or shredded chicken. This will make your soup heartier and more filling. For best results, use the low setting. Cooking on low for 6-8 hours lets flavors blend beautifully. If you're short on time, high heat for 3-4 hours works too. Just keep an eye on it. To avoid overcooked beans, soak them overnight. Drain and rinse well before adding to the cooker. This helps them cook evenly. If you use canned beans, add them in the last 30 minutes. This keeps them from getting mushy. If your soup turns out too thick, add more vegetable broth or water. Stir well to mix it in. For a thinner soup, just add a little at a time until you reach your desired consistency. If the seasoning seems off, taste it first. Add more salt or herbs if needed. A little splash of vinegar can balance flavors too. Don't be afraid to experiment until it tastes just right. {{image_2}} You can easily make this soup vegan. Instead of heavy cream, use coconut milk. This gives the soup a rich, creamy texture while keeping it plant-based. Coconut milk adds a subtle sweetness that works well with the savory flavors of the soup. If you prefer a non-vegan option, switch to heavy cream. This will make the soup extra luscious. Heavy cream adds a silky feel to each spoonful, enhancing the overall taste and richness of the dish. Want to boost the protein in your soup? You can add meats like sausage or chicken. Simply cook the sausage or chicken before adding it to the slow cooker. This will give the soup a hearty touch. For a plant-based alternative, try tofu or quinoa. Tofu absorbs flavors well and adds a nice texture. Cooked quinoa is also a great option. It adds protein and makes the soup more filling without changing the flavor. To kick up the flavor, try using an Italian herb blend. This will deepen the taste and make it more aromatic. You can also add spices like cayenne or smoked paprika for some heat. These spices will bring a nice warmth to the soup. If you like a bit of zest, consider adding lemon juice. It brightens the dish and enhances all the flavors. Feel free to experiment with different herbs and spices to create your perfect version! Store your creamy Tuscan white bean soup in the right containers. Use airtight glass or plastic containers for best results. They keep the soup fresh and tasty. - Refrigeration: Store in the fridge for up to 4 days. - Freezing: For longer storage, freeze the soup for up to 3 months. Reheat your soup to enjoy its full flavor and texture. You can use a microwave or stovetop. - Microwave: Place in a microwave-safe bowl. Heat for 1-2 minutes, stirring halfway through. - Stovetop: Heat in a pot on low. Stir often until hot. Making the soup ahead can save you time. Prepare components in advance for easy cooking. - Beans: Soak your beans a day ahead and store in the fridge. - Vegetables: Chop onion, garlic, carrots, and celery. Store them in an airtight bag. - Assembly: Keep ingredients separate until you're ready to cook. This keeps everything fresh and flavorful. Yes, you can use canned beans. They save time. Canned beans are already cooked. This means you skip the soaking step. However, they may be less firm and creamy. Dried beans need soaking and longer cooking. They offer a fresher taste and better texture. Here are some pros and cons: Pros of canned beans: - Quick and easy to use - No soaking required - Already tender and ready Cons of canned beans: - May have added salt or preservatives - Texture can be softer than dried beans - Less control over cooking time If your soup is too thin, there are easy ways to thicken it. One method is using a blender. Blend a cup of soup, then return it to the pot. This adds creaminess without changing the taste. Another option is to add more beans. Mash some beans with a fork before stirring them in. This also helps improve the texture. This soup pairs well with many sides. A rustic bread is perfect for dipping. Try a crusty baguette or sourdough. You can also serve a fresh salad. A simple green salad with a light dressing works well. For something heartier, consider adding a side of roasted vegetables. These options complement the soup's creamy and savory flavors perfectly. In this article, we explored a hearty bean soup made from simple ingredients. We covered the main items you need, like beans, fresh veggies, and spices. Then, I walked you through step-by-step cooking instructions and shared helpful tips. You can add your twist with optional ingredients or variations. Remember, making soup can be fun and easy. Don't hesitate to personalize it. Enjoy your cooking and let the flavors shine!

Creamy Tuscan White Bean Soup (Slow Cooker)

Warm up with a delightful bowl of creamy Tuscan white bean soup! This heartwarming recipe combines tender white beans with fresh spinach and vibrant veggies for a healthy, flavorful meal. With easy steps and simple ingredients, you can create a comforting dish perfect for any occasion. Ready to impress your family and friends? Click through to discover how to make this delicious soup and elevate your cooking game!
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Ingredients
  

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

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 can (14 oz) diced tomatoes, undrained

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried thyme

2 cups fresh spinach, chopped

1 cup coconut milk (or heavy cream for a non-vegan version)

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves, for garnish

Instructions
 

Start by rinsing the soaked white beans and draining them well.

    In a large slow cooker, add the olive oil, diced onion, garlic, carrots, and celery. Sauté on medium heat for about 5 minutes until the onions become translucent.

      Stir in the diced tomatoes (with juice), prepped white beans, vegetable broth, oregano, and thyme. Season with salt and pepper.

        Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beans are tender.

          Once the beans are cooked, stir in the chopped spinach and coconut milk. Let it cook for an additional 20-30 minutes on low to allow the flavors to meld together.

            Adjust seasoning if needed before serving.

              Prep Time: 15 minutes | Total Time: 7-8 hours (depending on cook setting) | Servings: 6

                - Presentation Tips: Serve the soup in rustic bowls topped with a sprinkle of fresh basil leaves. Drizzle with a bit of olive oil for an enticing finish. Add freshly baked bread on the side for dipping.