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- 1 cup dried cannellini beans (or 2 cans, drained and rinsed) - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes (with juices) - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon crushed red pepper flakes (optional) - 2 cups kale, chopped - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley or basil for garnish The heart of this soup lies in its simple yet hearty ingredients. I love using dried cannellini beans. They add creaminess as they cook. If you’re short on time, canned beans work just as well. Onions, garlic, carrots, and celery form the base. These veggies bring a sweet, rich flavor. Diced tomatoes add acidity and brightness. Vegetable broth enhances the soup’s depth. Herbs like oregano and basil give it a Tuscan touch. If you want heat, add crushed red pepper flakes. As the soup nears the end, stir in the chopped kale. It adds color and nutrients. Finish with salt and pepper to taste. A drizzle of olive oil adds richness. Don’t forget to garnish with fresh parsley or basil for a pop of flavor. This soup is truly a warm hug in a bowl. To start, you have two options for beans. If you choose dried cannellini beans, rinse them well. Soak them overnight in water. This helps soften the beans. The next day, drain the beans before using. If you prefer canned beans, just drain and rinse them. This option saves time and works great too. Next, heat two tablespoons of olive oil in a skillet over medium heat. Once hot, add the diced onion, carrots, and celery. Cook these veggies for about 5-7 minutes. They should become soft and fragrant. After that, stir in three minced garlic cloves. Cook for just one more minute to release the garlic's flavor. Now, it’s time to transfer the sautéed veggies to the slow cooker. Add your prepared beans, a 14-ounce can of diced tomatoes (with the juices), and 4 cups of vegetable broth. Sprinkle in one teaspoon each of dried oregano and basil. If you like a little heat, add ½ teaspoon of crushed red pepper flakes. Stir everything well to combine. Cover the slow cooker and set it to low. Cook for 6-8 hours or on high for 3-4 hours. The goal is to have tender beans. Check them near the end of cooking. They should be soft but not mushy. About 30 minutes before serving, add 2 cups of chopped kale to the soup. This adds color and nutrition. Season with salt and pepper to taste. Stir well and let it cook until the kale wilts. When ready, ladle the soup into bowls. For a lovely touch, garnish with fresh parsley or basil. This adds flavor and makes your meal look great. Enjoy your warm and hearty soup! When making Tuscan white bean soup, you can choose between dried or canned beans. Dried beans offer great flavor and texture. They are also more cost-effective. Canned beans save time and are convenient. If you use dried beans, soak them overnight for at least 8 hours. After soaking, drain and rinse them well. This helps remove any dirt and makes them easier to digest. To boost the flavor of your soup, add more spices. Consider using thyme, rosemary, or even a dash of smoked paprika. These spices can add depth and warmth. Feel free to add other vegetables too. Bell peppers, zucchini, or even potatoes can work well. If you want more protein, try adding diced chicken or sausage. For a plant-based option, add lentils or tofu for extra heartiness. If you like a creamy soup, blend a portion of the soup. You can use a blender or an immersion blender. Blend until smooth, then stir it back into the pot. This gives a rich, creamy texture without using cream. You can also add a splash of coconut milk for a different flavor. It adds creaminess and a touch of sweetness to your soup. {{image_2}} You can switch up the beans in this soup. While cannellini beans are great, you could also use navy beans or great northern beans. These beans have a creamy texture and soak up flavors well. If you prefer, you can use canned beans for a quicker option. Just drain and rinse them before adding to the slow cooker. This small change can make the soup your own. Want to make your soup heartier? You can add meat or plant-based proteins. For meat lovers, diced ham or cooked sausage works well. Just add it when you mix in the tomatoes and broth. If you want a plant-based option, consider adding lentils or chickpeas. They add protein and texture, making the soup filling and nutritious. Tailoring your soup to the season can make it even better. In the spring, try adding fresh asparagus or peas. In the fall, sweet potatoes or butternut squash fit perfectly. These veggies not only add flavor but also colors to your soup. Just chop them and add them when you put in the beans and tomatoes. This way, you can enjoy a new twist on this classic dish all year long! After you enjoy your Slow Cooker Tuscan White Bean Soup, let it cool. Place it in a clean container. Seal it tightly with a lid. Store it in the fridge. It will stay fresh for about 4 to 5 days. Make sure the soup cools down before putting it in the fridge. This helps keep the texture and flavor intact. To freeze the soup, first, let it cool completely. Use freezer-safe containers or bags. Fill them with portions of soup, leaving space for expansion. Label each bag with the date. This way, you know how long it has been in the freezer. The soup can last for up to 3 months in the freezer. When you're ready to eat it, just pull it out! To reheat your soup, you have a few options. If it's frozen, thaw it overnight in the fridge. You can also microwave it. Just heat it in short bursts, stirring in between. If it's in the fridge, pour it into a pot over medium heat. Stir often until it's hot. Always check the temperature before serving. Enjoy it warm for the best taste! Yes, you can use fresh beans. Fresh beans cook faster than dried ones. If you choose fresh beans, you do not need to soak them. Cook them in the slow cooker for about 2 to 3 hours on high heat. Keep an eye on them. You want them tender but not mushy. Dried beans, soaked overnight, often work best for flavor and texture. To make this soup gluten-free, choose gluten-free broth. Most vegetable broths are gluten-free, but always check labels. Ensure that all other ingredients, like canned tomatoes, are gluten-free as well. If you add any spices, check that they are also gluten-free. Yes, this soup is naturally vegan! Just use vegetable broth instead of chicken broth. All other ingredients are plant-based. The beans and veggies provide great flavor and nutrients. This soup is perfect for everyone, whether vegan or not. Enjoy a hearty bowl knowing it's good for you and the planet! This blog post guides you through making a tasty Slow Cooker Tuscan White Bean Soup. You learned the key ingredients, steps, and tips for success. Remember, you can customize this soup with different beans or add protein. Store leftovers for later enjoyment or freeze portions for meals ahead. This recipe is simple and satisfying. Enjoy this healthy soup anytime. Happy cooking!

Slow Cooker Tuscan White Bean Soup

Warm up with a bowl of Slow Cooker Tuscan White Bean Soup that’s packed with flavor and nutrition! This comforting dish features creamy cannellini beans, fresh veggies, and spices that simmer to perfection. With just a little prep, let your slow cooker do all the work! Discover the full recipe and bring a taste of Tuscany to your table. Click to explore this easy, healthy soup that the whole family will love!
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Ingredients
  

1 cup dried cannellini beans (or 2 cans, drained and rinsed)

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (14 oz) diced tomatoes (with juices)

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes (optional, for heat)

2 cups kale, chopped

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley or basil for garnish

Instructions
 

Prep the Beans: If using dried cannellini beans, rinse them and soak them overnight in water, then drain. If using canned beans, simply drain and rinse them.

    Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Stir in minced garlic and cook for an additional minute until fragrant.

      Combine in Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add the soaked or canned beans, diced tomatoes (with juices), vegetable broth, oregano, basil, and crushed red pepper flakes. Stir everything together.

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

          Add Kale: About 30 minutes before serving, stir in the chopped kale and season with salt and pepper to taste. Let it cook until the kale is wilted and tender.

            Serve: Ladle the soup into bowls and garnish with fresh parsley or basil before serving.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8