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- 2 cans (15 oz each) cannellini beans, drained and rinsed - 4 cups vegetable broth - 1 large onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 cup chopped kale (or spinach) - 1 can (14 oz) diced tomatoes, undrained - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When choosing your ingredients, look for high-quality options. Select beans that are firm and free from defects. Fresh vegetables should be bright and crisp. For the broth, choose low-sodium versions to control salt levels. Fresh herbs add a burst of flavor, so skip dried if possible. The olive oil should be extra virgin for the best taste. If you can, get organic produce. This choice supports sustainable farming. The fresher the ingredients, the better your soup will taste. Enjoy selecting them! To start, you’ll need to sauté the onion and garlic. Heat 1 tablespoon of olive oil in your slow cooker on the low setting. Add 1 large, diced onion. Cook it for about 5 minutes. You want it to become soft and slightly clear. Next, add 3 minced garlic cloves. Cook this for 1 more minute. You’ll smell the garlic soon! Now it's time to combine all your ingredients in the slow cooker. Add 2 diced medium carrots and 2 diced celery stalks. Then, toss in 2 cans of drained and rinsed cannellini beans. Pour in 4 cups of vegetable broth and 1 can of undrained diced tomatoes. Don’t forget the spices! Add 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1 bay leaf. Season with salt and pepper to your liking. Stir everything together well. Make sure the beans are submerged in the broth. You can choose to cook on low or high settings. If you cook on low, the soup will take about 6 to 8 hours. If you're short on time, cooking on high will take about 3 to 4 hours. The low setting helps the flavors blend better over time. The high setting cooks quicker but can change the texture a bit. The carrots should be tender when done, which is key to a tasty soup. During the last 30 minutes of cooking, add 1 cup of chopped kale or spinach. Gently stir it in. This adds color and nutrition to the soup. Before serving, taste the soup. Adjust the seasonings with more salt and pepper if needed. Don’t forget to remove the bay leaf! Serve the soup in bowls and garnish with fresh parsley for a lovely finish. To make your Tuscan white bean soup even tastier, consider adding spices like red pepper flakes or smoked paprika. These spices add warmth and depth. Fresh herbs like basil or rosemary can also elevate the flavor profile. For the perfect texture, ensure you do not overcook the beans. They should be creamy but still hold their shape. Adding kale or spinach at the end helps maintain a vibrant color and a fresh taste. When choosing a slow cooker, look for a model with a programmable timer. This feature helps you set the cooking time precisely. A 4-quart slow cooker is great for this recipe, as it fits all the ingredients well. Always follow safety tips when using a slow cooker. Keep it on a stable surface and avoid placing it too close to walls or heat sources. Never lift the lid during cooking, as this releases heat and extends cooking time. This soup pairs wonderfully with crusty bread. A side of garlic bread or a fresh baguette complements the soup's flavors. You can also sprinkle grated Parmesan cheese on top for added richness. For an appealing dish, serve the soup in vibrant bowls. Garnish with fresh parsley for a pop of color. A drizzle of olive oil can also enhance the presentation and flavor. {{image_2}} You can switch up the beans in this soup. Instead of cannellini beans, try navy or great northern beans. Each type brings a unique taste. If you want to add greens, kale is great, but spinach works well too. You can even use Swiss chard or collard greens for a twist. For a dairy-free option, skip the cheese on top. Instead, try a sprinkle of nutritional yeast for a cheesy flavor without the dairy. If you need this soup fast, you can make it on the stovetop. Just sauté the onion and garlic in a pot over medium heat. Then add the rest of the ingredients. Let it simmer for about 30 minutes. This method is quick and easy! You can also use an Instant Pot. Sauté the onion and garlic, then add the rest of the ingredients. Cook on high pressure for 15 minutes. Let it naturally release for about 10 minutes. This saves time but keeps the flavor! Adding seasonal vegetables can boost the flavor. In spring, toss in some fresh peas. In summer, try zucchini or bell peppers. In fall, consider butternut squash or sweet potatoes. To enhance the soup with seasonal flavors, add fresh herbs. Basil in summer or thyme in spring can make a big difference. A squeeze of lemon juice can add brightness too! To keep your Tuscan white bean soup fresh, follow these simple steps: - Refrigeration: Allow the soup to cool to room temperature. Then, transfer it to an airtight container. Store it in the fridge for up to 4 days. - Freezing: For long-term storage, use freezer-safe bags or containers. Pour the cooled soup into these containers, leaving some space for expansion. It will last for about 3 months in the freezer. When you're ready to enjoy your soup again, reheating is key to keeping its great taste: - Reheating Tips: To maintain flavor and texture, heat the soup on the stove over medium heat. Stir occasionally until it’s hot. You can also use the microwave, but heat in short intervals to avoid uneven warming. - Storage Duration: The soup lasts about 4 days in the refrigerator. If frozen, it’s best to consume it within 3 months for the best flavor. What can I substitute for cannellini beans? You can use great northern beans or navy beans instead of cannellini beans. Both have a similar texture and taste. If you want a different flavor, try using chickpeas. They add a unique twist to the soup. How can I make this soup gluten-free? This soup is easy to make gluten-free. You only need to ensure your vegetable broth is gluten-free. Most brands are safe, but always check the label. The rest of the ingredients are naturally gluten-free. Caloric content and health benefits of ingredients This soup is both tasty and healthy. Each serving has about 230 calories. Cannellini beans are high in protein and fiber. They help keep you full and support digestion. Kale is packed with vitamins like A, C, and K. It boosts your immune system and adds color to your meal. Suggestions for making the soup healthier To make the soup even healthier, add more vegetables. Zucchini or bell peppers can be great choices. You can also reduce the olive oil to cut calories. Another option is to use less salt and add herbs for flavor. Can I cook this soup overnight? Yes, you can cook this soup overnight. Set your slow cooker on low. It will be ready for you in the morning. Just be sure to check the soup before serving. It should be tender but not mushy. What are the advantages of using a slow cooker for this recipe? Using a slow cooker makes this soup very easy. It allows the flavors to blend well over time. You can set it and forget it, which saves you time. Plus, slow cooking makes the beans creamy and delicious. This blog post covered every step for making Tuscan White Bean Soup. We discussed choosing high-quality ingredients and outlined each phase of cooking. You now know tips to enhance flavor, storage methods, and even variations to try. When you put these ideas into practice, your soup will be both tasty and satisfying. Enjoy experimenting with new flavors and textures, knowing you have a solid recipe to follow. Happy cooking!

Tuscan White Bean Soup Slow Cooker

Warm up with a delicious bowl of Tuscan White Bean Soup! This hearty recipe features cannellini beans, fresh veggies, and aromatic herbs, making it perfect for cozy evenings. With easy steps and a slow cooker, you can enjoy a nutritious meal without the hassle. Ready in just 6-8 hours, it’s ideal for meal prep too! Click through to discover the full recipe and tips for serving this comforting dish.
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Ingredients
  

2 cans (15 oz each) cannellini beans, drained and rinsed

4 cups vegetable broth

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup chopped kale (or spinach)

1 can (14 oz) diced tomatoes, undrained

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a slow cooker, heat the olive oil on a low setting and add the diced onion. Sauté for about 5 minutes until softened and translucent.

    Add the minced garlic to the slow cooker and cook for an additional minute until fragrant.

      Stir in the diced carrots and celery, and then add the rinsed cannellini beans, vegetable broth, diced tomatoes, thyme, oregano, bay leaf, salt, and pepper.

        Mix all the ingredients well, ensuring the beans are submerged in the broth.

          Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the carrots are tender.

            During the last 30 minutes of cooking, add the chopped kale (or spinach) and stir gently.

              Before serving, taste and adjust seasoning with more salt and pepper if needed.

                Remove the bay leaf, and ladle the soup into bowls. Garnish with fresh parsley.

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

                    - Presentation Tips: Serve the soup with a slice of crusty bread and a sprinkle of grated Parmesan cheese on top for an extra touch.