Crockpot Tuscan White Bean Soup
The low-effort soup that tastes like you stopped by an Italian farmhouse kitchen on the way home. Creamy white beans, tender vegetables, and a hint of rosemary — all simmered together while you do literally anything else.
Ingredients
- 2 15 oz cans cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 14 oz can diced tomatoes
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 1 tsp dried rosemary or 1 tbsp fresh, minced
- 1 tsp dried oregano
- ½ tsp kosher salt plus more to taste
- ¼ tsp black pepper
- 2 cups chopped kale or spinach
- Juice of ½ lemon
- Grated Parmesan for serving (optional)
Instructions
- Add beans, broth, tomatoes, onion, carrots, celery, garlic, rosemary, oregano, salt, and pepper to the slow cooker. Stir to combine.
- Cook on low for 6–8 hours or high for 3–4 hours, until vegetables are tender.
- Stir in kale or spinach during the last 15 minutes of cooking, just until wilted.
- Add lemon juice and taste for seasoning.
- Serve hot, topped with Parmesan if desired.
Notes
• Why it works: The slow cooker turns pantry staples into a rich, cozy broth with zero effort.
• Shortcuts: Use pre-chopped mirepoix mix and jarred minced garlic.
• Toddler-friendly: Use spinach for a milder green and cut vegetables smaller.
• Apéro energy: Serve in mugs with a drizzle of olive oil and crusty bread on the side.
• Shortcuts: Use pre-chopped mirepoix mix and jarred minced garlic.
• Toddler-friendly: Use spinach for a milder green and cut vegetables smaller.
• Apéro energy: Serve in mugs with a drizzle of olive oil and crusty bread on the side.