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- 1 cup dried white beans (cannellini or navy beans) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 can diced tomatoes (14.5 oz) - 4 cups vegetable broth - Dried oregano and thyme - Fresh spinach and basil for garnish The key to a great Slow Cooker Tuscan White Bean Soup lies in the quality of your ingredients. I always start with dried white beans. These beans soak up flavors well and become creamy when cooked. Make sure to soak them overnight. This step softens the beans and helps them cook evenly. Next, the onion and garlic form the flavor base. Sautéing them brings out their sweetness and adds depth. I prefer to chop the onion finely. This way, it blends into the soup without overpowering other flavors. Don't skip the carrots and celery. Both add texture and sweetness. Dice them into small cubes so they cook evenly. The canned tomatoes add acidity and brightness. Choose a brand you trust for the best taste. For seasonings, vegetable broth is key. It should be low-sodium to control the soup's salt. Dried oregano and thyme bring a classic Tuscan flavor. I also add smoked paprika and red pepper flakes for a gentle kick. Finally, fresh spinach and basil are for garnishing. They add color and freshness right before serving. A sprinkle of grated Parmesan cheese can elevate the dish, but it's optional. These simple ingredients combine to create a delicious, hearty soup you will love. - Soaking the beans overnight: Start by placing 1 cup of dried white beans in a large bowl. Cover them with water and let them soak for at least 8 hours. This softens the beans and helps them cook evenly. I always soak them the night before. It saves time and ensures a creamy texture. - Draining and rinsing the beans: After soaking, drain the beans and rinse them under cold water. This step removes any dust or debris. Rinsing also helps to reduce any flatulence that beans can cause. Clean beans lead to a smoother soup. - Heating olive oil: In a medium skillet, pour in 2 tablespoons of extra virgin olive oil. Heat the oil over medium heat. This step adds flavor to the soup and helps to cook the vegetables just right. - Sautéing onion, garlic, carrots, and celery: Add 1 finely chopped onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks to the pan. Stir them for about 5-7 minutes. You want the vegetables to soften, and the onions should turn translucent. This mixture builds a solid flavor base for your soup. - Combining ingredients in the slow cooker: Transfer the sautéed vegetable mix into the slow cooker. Add the drained white beans, 1 can of diced tomatoes (with juice), and 4 cups of vegetable broth. Don't forget to include the dried oregano, thyme, smoked paprika, and red pepper flakes. Stir everything together for even flavor. - Cooking times and settings for slow cooker: Cover the slow cooker and set it to cook. Choose low for 6-8 hours or high for 3-4 hours. This slow cooking allows the flavors to meld. The beans will become tender and absorb all those tasty spices. To make the best Tuscan white bean soup, I recommend using cannellini or navy beans. These beans are creamy and soak up flavors well. If you want it spicier, add more red pepper flakes. Start with half a teaspoon and adjust to taste. Garnish your soup with fresh basil leaves and a sprinkle of grated Parmesan cheese. This adds a nice touch of flavor and color. Pair the soup with slices of crusty bread for a great dipping experience. The bread soaks up the broth perfectly. To give your soup a bright flavor boost, add lemon zest just before serving. This small step makes a big difference. If you have leftover meats, like chicken or sausage, toss them in during the last hour of cooking. They will heat through and add extra heartiness. {{image_4}} You can easily make this soup vegetarian or vegan. Just omit the cheese. This keeps the soup light and plant-based. You can also add more veggies. Think zucchini, bell peppers, or even kale! Each choice adds its own taste and texture. If you want to add protein, consider cooked sausage or chicken. These meats give a hearty feel to the soup. You can also use vegetable broth instead of meat broth. This keeps the dish plant-based and still flavorful. Don’t be afraid to experiment with herbs! Basil, parsley, or even rosemary can change the flavor. Adding different spices can also make the soup shine. Try cumin for warmth or lemon zest for a fresh kick. Each tweak makes the soup uniquely yours! Store your leftover soup in a sealed container. This keeps it fresh and tasty. Let the soup cool down before putting it in the fridge. The soup will last for about 4 to 5 days. If you want to keep it longer, freezing is a great option. To freeze the soup, let it cool completely. Pour it into freezer-safe bags or containers. Make sure to leave some space for expansion. Label your bags with the date, so you know when you made it. When you want to eat it, thaw in the fridge overnight. Reheat it on the stove or in the microwave. To keep the flavor and texture, avoid freezing the soup with spinach. Add the spinach when you reheat it. This way, it stays fresh and bright. Leftover soup can be more than just soup. Use it as a sauce over pasta. Cook some pasta, then mix in the soup for a hearty dish. You can also add leftover soup to a casserole. Just pour it over layers of vegetables or grains before baking. Another idea is to blend the soup into a creamy dip. Mix it with cream cheese or sour cream for a tasty spread. The options are endless, so get creative! Soaking white beans is easy. First, you need to rinse them under cold water. Then, place them in a large bowl. Cover the beans with water. Make sure the water is about two inches above the beans. Let them soak overnight, or for at least 8 hours. This step helps the beans cook faster and become tender. Yes, you can use canned beans. If you choose this option, skip the soaking step. Use about two cans of beans, which is roughly 3 cups. Rinse and drain the beans before adding them to the slow cooker. Reducing the cooking time is key. Cook on low for about 3 to 4 hours, or 1 to 2 hours on high. This keeps the beans from getting mushy. No slow cooker? No problem! You can make this soup on the stove. In a large pot, heat your olive oil and sauté the veggies just like in the slow cooker method. Then, add the beans and broth. Bring it to a boil, then lower the heat. Let it simmer for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally and enjoy the same great flavors! This blog post gives you a clear guide to making a tasty bean soup. You learned about the key ingredients like beans, vegetables, and herbs. The step-by-step instructions made cooking easy. Tips helped improve your dish, and variations let you try new ideas. Storing and using leftovers is simple with the right info. Making this soup can be fun and rewarding. Enjoy experimenting with your flavors. Your delicious meal awaits!

Slow Cooker Tuscan White Bean Soup

Warm up with this delicious Slow Cooker Tuscan White Bean Soup! Made with healthy ingredients like beans, fresh veggies, and aromatic herbs, it's perfect for cozy nights. Simply combine your ingredients in the slow cooker and let it do the work while you enjoy your day. Ready in 6-8 hours, this hearty soup is a crowd-pleaser. Click through for the full recipe and make it tonight! #SlowCookerSoup #HealthyEats #ComfortFood #BeanRecipes
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Ingredients
  

1 cup dried white beans (cannellini or navy beans), soaked overnight and drained

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced into small cubes

2 stalks celery, diced

1 can (14.5 oz) diced tomatoes, including the juice

4 cups vegetable broth (low-sodium recommended)

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (adjust to your desired spice level)

1 cup fresh spinach, roughly chopped

Salt and freshly ground black pepper to taste

2 tablespoons extra virgin olive oil

Fresh basil leaves for garnish

Grated Parmesan cheese for serving (optional)

Instructions
 

Prep the Beans: The night before, soak the dried white beans in a large bowl of water for at least 8 hours. Once soaked, drain and rinse the beans well under cold water.

    Sauté Aromatics: In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté the mixture for about 5-7 minutes, stirring occasionally until the vegetables soften and the onions become translucent.

      Combine Ingredients: Transfer the sautéed vegetable mixture into the slow cooker. Add the rinsed white beans, diced tomatoes with their juice, vegetable broth, dried oregano, thyme, smoked paprika, and red pepper flakes. Stir the ingredients well to ensure they are evenly combined.

        Cook the Soup: Cover the slow cooker with its lid and cook on the low setting for 6-8 hours, or on high for 3-4 hours, until the white beans are tender and flavors have melded beautifully.

          Add Spinach: Around 30 minutes before you’re ready to serve, stir in the roughly chopped fresh spinach, allowing it to wilt into the soup. Season with salt and freshly ground black pepper to taste.

            Serve: Ladle the warm soup into bowls, garnishing with vibrant fresh basil leaves on top. For added flavor and richness, sprinkle with grated Parmesan cheese if desired.

              Prep Time: 15 minutes | Total Time: 7-8 hours | Servings: 6-8

                - Presentation Tips: Serve the soup with slices of crusty bread for a delicious dipping experience. For an elegant finishing touch, drizzle a small amount of extra virgin olive oil over the top right before serving.