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- 2 cups dried white beans (cannellini or great northern), soaked overnight - 1 large onion, diced - 3 cloves garlic, minced - 2 large carrots, diced - 2 celery stalks, diced - 1 bell pepper, chopped (any color) - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1/2 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste I love using dried white beans for this soup. They soak up flavors so well. Before cooking, I soak them overnight. This makes them softer and easier to cook. Use either cannellini or great northern beans. Both work great in this recipe. The fresh vegetables bring life to the soup. I use a mix of onion, carrots, celery, and bell pepper. These veggies add flavor and texture. Dicing them small helps them cook evenly. The seasonings are key to a tasty soup. I choose oregano and thyme for depth. A little red pepper flakes add a nice kick. You can adjust the spice level to fit your taste. - 1 can (14.5 oz) diced tomatoes, with juices - 2 cups fresh spinach or kale, chopped - 1 tablespoon balsamic vinegar Tomatoes add a bit of sweetness and acidity. I use canned diced tomatoes for convenience. The juices help make the broth rich. Adding greens like spinach or kale makes the soup healthy. They add color and nutrients. I usually toss them in about 30 minutes before serving. This ensures they stay bright and fresh. The balsamic vinegar brings a lovely tang. It enhances the soup’s flavor, making every bite special. - Olive oil - Fresh herbs - Crusty bread Garnishing the soup makes it look nice. A drizzle of olive oil adds richness. Fresh herbs like parsley or basil add flavor and color. Pair the soup with crusty bread for a complete meal. It’s perfect for dipping and soaking up the broth. Enjoy your comforting bowl of Tuscan white bean soup! First, we need to sauté the vegetables. Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onion, carrots, celery, and bell pepper. Sauté these for about 5-7 minutes until they soften. Then, add the minced garlic and cook for an additional 1-2 minutes until it smells great. Now, it's time to prepare the slow cooker. Transfer the sautéed vegetables from the skillet into your slow cooker. Drain and rinse the soaked white beans, then add them to the slow cooker. Next, pour in the can of diced tomatoes, including their juice. Add the vegetable broth, dried oregano, thyme, and red pepper flakes for a kick. Stir everything together to mix well, and season with salt and pepper to taste. Cover the slow cooker and set it to cook. You can cook on low for 6-8 hours or on high for 4-5 hours. You want the beans to be nice and tender before serving. About 30 minutes before you plan to serve, add the chopped spinach or kale to the soup. This will give the soup a pop of color and nutrition. Don’t forget to stir in the balsamic vinegar. This step adds a wonderful depth of flavor. When ready to serve, ladle the soup into bowls. You can finish with a drizzle of olive oil or a sprinkle of fresh herbs for extra taste. For a complete meal, pair the soup with a slice of crusty bread. - Soaking beans: Soaking the beans overnight helps them cook better. It makes them softer and cuts down on cooking time. You can skip this step if you use canned beans, but soaked beans taste fresher. - Adjusting seasoning: Taste your soup before serving. Add salt, pepper, or red pepper flakes as you like. Remember, a little can go a long way. Always start small and add more if needed. - Meal prep ideas: Chop your vegetables ahead of time. Store them in the fridge for easy access. You can also soak your beans the night before. This way, you save time on cooking day. - Using pre-cut vegetables: Buy pre-cut veggies to save time. Many stores offer fresh, pre-chopped options. This can make your cooking process much quicker. - Balancing spices: The right spices can make your soup shine. Use oregano and thyme for warmth. Adjust red pepper flakes for heat. Taste as you go to find your perfect blend. - Importance of fresh herbs: Fresh herbs like parsley or basil can brighten your soup. Add them at the end for a burst of flavor. They also make your soup look nice! {{image_2}} You can change the beans in this soup. Try using black beans or pinto beans. Each type gives a new taste. You can also add meat. Chopped sausage or diced chicken works well. Cook the meat first, then add it to the slow cooker. If you want a vegan soup, skip the meat and use vegetable broth. This soup is already gluten-free. Just check the broth label to be sure. For a low-sodium version, use low-sodium broth and avoid added salt. Want to add a twist? Try adding a splash of lemon juice. Citrus brightens the soup and adds freshness. You can also use different herbs. Basil, rosemary, or parsley gives new flavors. Experiment with what you love for a fun taste! After you enjoy your Slow Cooker Tuscan White Bean Soup, store any leftovers in the fridge. Use an airtight container to keep the soup fresh. It will last about 3 to 5 days. If you want to keep it longer, consider freezing it. Let the soup cool to room temperature first. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top, as the soup will expand when frozen. It can last up to 3 months in the freezer. To reheat your soup, the best method is to use the stove. Pour the soup into a pot over medium heat. Stir it often to warm it evenly. If you notice it is too thick, add a splash of vegetable broth or water. You can also use the microwave if you are in a hurry. Place the soup in a microwave-safe bowl. Cover it loosely to allow steam to escape. Heat in short intervals, stirring in between, until it’s hot. In the fridge, your Tuscan White Bean Soup will last for about 3 to 5 days. Keep an eye on it, and check for signs of spoilage. Signs of spoilage include an off smell or mold forming on the top. If you see any of these signs, it’s best to throw the soup out. Always trust your senses when it comes to food safety. Yes, you can use canned beans. They save time and work well. If you choose canned, you should adjust the cooking time. Cook the soup for 2-3 hours on low, or 1-2 hours on high. This way, you will heat the soup but not overcook the beans. To make the soup thicker, you have a few options. You can: - Mash some of the beans with a fork or a potato masher. - Add a small amount of tomato paste. - Stir in some cooked rice or quinoa to add body. These methods will help create a heartier texture. This soup pairs well with many sides. Here are some tasty options: - A slice of crusty bread for dipping. - A fresh green salad for a light touch. - Garlic bread to add flavor. These sides will enhance your meal. Yes, you can convert this recipe for the stovetop. Start by sautéing the veggies in a pot. Then add the beans, tomatoes, broth, and spices. Bring it to a boil. Lower the heat and let it simmer for about 1 to 1.5 hours. This will cook the beans until tender. You can freeze this soup easily! First, let it cool completely. Then, pour it into an airtight container. It can last in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat on the stove until hot. Enjoy the flavors again! This blog post covered how to make a delicious Tuscan White Bean Soup. We explored the main ingredients, step-by-step instructions, and helpful tips. I shared variations for different diets and how to store leftovers properly. You can enjoy this soup while trying new flavors or adjusting it to your taste. Remember, cooking should be fun! Use this guide to create your perfect bowl of soup. Let your creativity shine and make this recipe your own. Enjoy every spoonful!

Slow Cooker Tuscan White Bean Soup

Warm up your days with a bowl of Savory Slow Cooker Tuscan White Bean Soup! This hearty recipe is packed with flavor from tender beans, fresh vegetables, and aromatic herbs, making it a perfect comfort food. With easy prep and a simple slow-cooking process, you'll have a delicious meal ready to enjoy. Click through to explore the full recipe and bring the taste of Italy to your dining table!
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Ingredients
  

2 cups dried white beans (cannellini or great northern), soaked overnight

1 large onion, diced

3 cloves garlic, minced

2 large carrots, diced

2 celery stalks, diced

1 bell pepper, chopped (any color)

1 can (14.5 oz) diced tomatoes, with juices

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes (adjust to taste)

2 cups fresh spinach or kale, chopped

1 tablespoon balsamic vinegar

Salt and pepper to taste

Olive oil for sautéing

Instructions
 

Sauté Vegetables: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, celery, and bell pepper. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Prepare Slow Cooker: Transfer the sautéed vegetables to your slow cooker. Drain and rinse the soaked beans, then add them to the slow cooker along with the diced tomatoes (with their juice), vegetable broth, oregano, thyme, and red pepper flakes.

      Cook: Stir everything together until well combined, and season with salt and pepper. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the beans are tender.

        Add Greens & Flavor: About 30 minutes before serving, add the chopped spinach or kale to the soup along with the balsamic vinegar, stirring to combine. This will add a wonderful depth of flavor and vibrant color.

          Final Taste Adjustment: Taste the soup before serving and adjust seasoning as necessary, adding more salt, pepper, or red pepper flakes per preference.

            Serve: Ladle the soup into bowls and finish with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

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

                - Presentation Tips: Serve the soup garnished with a sprinkle of fresh parsley or basil and a slice of crusty bread on the side for a delightful meal.