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Cozy Slow Cooker Tuscan White Bean Soup

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A comforting slow cooker Tuscan white bean soup with parmesan rind that melds simple ingredients into a rich, hearty, and flavorful meal perfect for cozy nights.

Ingredients

Scale
  • 1 ½ cups dried cannellini beans (soaked overnight)
  • 1 piece parmesan rind (about 2x3 inches)
  • 6 cups vegetable broth (preferably low sodium)
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 sprigs fresh rosemary
  • 1 teaspoon dried oregano
  • 2 tablespoons extra virgin olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon fresh lemon juice (optional)
  • Grated parmesan cheese for garnish (optional)

Instructions

  1. Soak 1 ½ cups dried cannellini beans in plenty of cold water overnight (at least 8 hours). Drain and rinse thoroughly before using.
  2. Dice one medium yellow onion, mince 4 garlic cloves, peel and chop 2 carrots, and chop 2 celery stalks. Set aside.
  3. Add soaked beans, chopped onion, garlic, carrots, celery, 6 cups vegetable broth, and parmesan rind into the slow cooker. Add 2 sprigs fresh rosemary and 1 teaspoon dried oregano. Drizzle 2 tablespoons olive oil over everything and stir gently to combine.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until beans are tender but not mushy.
  5. Remove parmesan rind and rosemary sprigs from the soup.
  6. Season with salt and freshly ground black pepper to taste, starting with 1 teaspoon salt and ½ teaspoon pepper and adjusting as needed.
  7. Optional: Stir in 1 tablespoon fresh lemon juice to brighten the flavors.
  8. Ladle soup into bowls and garnish with grated parmesan cheese and a drizzle of olive oil if desired. Serve warm.

Notes

If soup is too thick after cooking, add a splash of water or broth to reach desired consistency. If too thin, cook uncovered on high for 20-30 minutes to reduce. Avoid adding salt early to prevent toughening beans. Remove parmesan rind before serving to avoid chewy bits. Fresh rosemary preferred but dried can be used. For vegan version, omit parmesan rind and add nutritional yeast. Can substitute navy or great northern beans. Slow cooker frees up your day compared to stovetop method.

Nutrition

Keywords: slow cooker, Tuscan, white bean soup, comfort food, parmesan rind, easy soup, vegetarian, gluten-free

Find it online: https://fuzzyforker.com/cozy-slow-cooker-tuscan-white-bean-soup-recipe-for-easy-comfort-meals/