ingredients and preparation
This hearty and flavorful Tuscan White Bean Soup is a perfect dish for cozy evenings, and preparing it in a crock pot makes it incredibly easy. To get started, gather the following fresh and pantry-staple ingredients:
- 1 pound dried cannellini beans (or substitute with great northern beans, soaked overnight or use the quick-soak method)
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 (14.5-ounce) can of diced tomatoes, with juices
- 6 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons olive oil
- Optional: 1/4 cup grated Parmesan cheese, for garnish
Before assembling the soup in your crock pot, take a few minutes to prepare the ingredients. If using dried beans, ensure they are soaked and rinsed thoroughly to remove any debris. Chop all vegetables into uniform pieces to ensure even cooking. Mince the garlic finely to release its full flavor. For an extra depth of flavor, you can sauté the onions, carrots, celery, and garlic in olive oil for 5 minutes before adding them to the crock pot, but this step is optional.
Once your ingredients are prepped, you’re ready to move on to assembling and cooking the soup in your crock pot for a hands-off, delicious meal.
step-by-step crock pot instructions
To begin, layer the prepared ingredients in your crock pot for optimal cooking. Start by adding the soaked and rinsed cannellini beans to the bottom of the pot. Next, layer the diced onion, chopped carrots, and celery evenly over the beans. Sprinkle the minced garlic on top, followed by the dried rosemary, thyme, oregano, and the bay leaf. These herbs will infuse the soup with a rich, Tuscan-inspired aroma as it cooks.
Pour the can of diced tomatoes, including their juices, over the vegetables and beans. Then, carefully add the vegetable broth (or chicken broth, if using) to the crock pot. Stir gently to combine the ingredients, ensuring the beans are fully submerged in the liquid. Season with a pinch of salt and a few grinds of black pepper, keeping in mind that you can adjust the seasoning later once the soup has cooked.
Set your crock pot to the desired cooking time. For a slow, all-day simmer, choose the low setting and cook for 8-10 hours. If you’re short on time, use the high setting and cook for 4-5 hours. The soup is ready when the beans are tender and the flavors have melded together beautifully.
About 30 minutes before the cooking time is up, stir in the roughly chopped fresh spinach. The spinach will wilt quickly, adding a vibrant green color and a boost of nutrients to the soup. Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
If you prefer a slightly thicker consistency, you can use an immersion blender to puree a portion of the soup directly in the crock pot. Alternatively, transfer 1-2 cups of the soup to a blender, puree until smooth, and stir it back into the pot. This step is optional but adds a creamy texture without the need for cream.
Once the soup is finished cooking, remove the bay leaf and discard it. Your Tuscan White Bean Soup is now ready to serve, warm and fragrant, straight from the crock pot.
serving suggestions and storage tips
When it comes to serving this Tuscan White Bean Soup, there are plenty of ways to elevate the experience and make it even more satisfying. Ladle the soup into bowls and, if desired, garnish with a sprinkle of grated Parmesan cheese for a touch of salty richness. A drizzle of high-quality olive oil over the top can also enhance the flavors and add a silky finish. For a bit of texture, consider serving the soup with a side of crusty bread or toasted baguette slices—perfect for dipping into the flavorful broth.
If you’re looking to make the meal heartier, pair the soup with a simple green salad dressed with a light vinaigrette. The fresh, crisp greens provide a nice contrast to the warm, comforting soup. Alternatively, you can serve it alongside a platter of antipasto, featuring marinated olives, roasted red peppers, and cured meats, for a more traditional Tuscan-inspired spread.
For storage, allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days, making it an excellent option for meal prep. The flavors tend to deepen and improve over time, so don’t be surprised if it tastes even better the next day. If you’d like to freeze the soup, portion it into freezer-safe containers, leaving a bit of space at the top to allow for expansion. It will keep well in the freezer for up to 3 months.
When reheating, thaw frozen soup in the refrigerator overnight if needed, then warm it gently on the stovetop over medium heat or in the microwave. If the soup has thickened during storage, simply add a splash of water or broth to reach your desired consistency. Stir well and adjust the seasoning with a pinch of salt or pepper, if necessary, before serving.
Whether enjoyed fresh or reheated, this Tuscan White Bean Soup is a versatile and comforting dish that’s sure to become a staple in your recipe rotation.