Step-by-Step Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until softened.
- Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Add the rinsed cannellini beans, dried oregano, dried thyme, fresh rosemary sprigs, and bay leaves.
- Bring the soup to a simmer, then reduce heat to low, cover, and let it cook for at least 20-25 minutes, allowing the flavors to meld.
- Remove the rosemary sprigs and bay leaves. If you prefer a creamier soup, you can use an immersion blender to blend about 1/3 of the soup directly in the pot, then stir to combine. Alternatively, mash some of the beans with the back of a spoon.
- Stir in the fresh spinach (if using) and cook for just 2-3 minutes, until wilted.
- Season with salt and freshly ground black pepper to taste.
- Ladle hot soup into bowls, garnish with fresh chopped parsley, and serve immediately.
Full Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 cups fresh spinach, roughly chopped (optional)
- Fresh parsley, chopped, for garnish
Shopping List
- Produce: 1 large onion, 2 carrots, 2 celery stalks, 4 cloves garlic, 2 sprigs fresh rosemary, 2 cups fresh spinach (optional), fresh parsley
- Pantry: 2 tablespoons olive oil, 1 (28-ounce) can crushed tomatoes, 6 cups vegetable broth, 2 (15-ounce) cans cannellini beans, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes (optional), 2 bay leaves, salt, black pepper
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Ladle
- Immersion blender (optional, for creamier texture)
Variations & Serving Ideas
This comforting Slow Cooker Tuscan White Bean Soup is best served piping hot, straight from the slow cooker, allowing its enticing aromas to fill your home. Enhance each bowl with a final flourish: a generous drizzle of your finest extra virgin olive oil and a sprinkle of freshly grated Parmesan cheese for a touch of salty indulgence (or nutritional yeast for a delicious vegan alternative). Don’t forget a warm, crusty loaf of artisanal bread – it’s essential for soaking up every last, flavorful drop of the rich broth. To round out the meal, a crisp green salad with a bright lemon vinaigrette offers a refreshing contrast. For ultimate convenience, this soup is a meal prep superstar; leftovers keep wonderfully in an airtight container in the refrigerator for 3-4 days and freeze beautifully for up to 3 months, making future busy nights a breeze.
I truly hope this Slow Cooker Tuscan White Bean Soup becomes a cherished staple in your home, bringing effortless comfort and incredible flavor to your table with minimal fuss. There’s something truly magical about letting your slow cooker do all the hard work while you go about your day, only to return to a perfectly cooked, soul-warming meal. I encourage you to give this recipe a try; I promise it will deliver a delightful taste of Tuscany right from your countertop. Don’t forget to share your experience and any delicious twists you discover in the comments below – I love hearing from you! Happy slow cooking! #VegetarianSpinachOrzoSoup #ChickenWhiteBeanSpinachSoup #WhiteBeanSoupWithSpinachAndPotato #MediterraneanWhiteBeanSoupWithSpinachAndFreshHerbs #VeganTuscanWhiteBeanSoup #VegetarianSoupRecipes #BeanSoupRecipes #WhiteBeanSoup #VegetarianSoup
