Slow Cooker Tuscan White Bean Soup
The recipe Slow Cooker Tuscan White Bean Soup can be made in about 8 hours and 10 minutes. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs 67 cents per serving. One portion of this dish contains roughly 6g of protein, 10g of fat, and a total of 201 calories. It can be enjoyed any time, but it is especially good for Winter. If you have water, dried rosemary, navy beans, and a few other ingredients on hand, you can make it. Plenty of people really liked this soup. 218 people have made this recipe and would make it again. It is brought to you by A Family Feast . All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is outstanding. Slow Cooker Tuscan White Bean Soup, Slow Cooker Tuscan White Bean Soup with Sausage, and Slow-Cooker Tuscan Bean Soup are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 480 minutes
Ingredients:
1 bay leaf (left whole)
Freshly ground black pepper (15-20 cranks from a pepper mill)
1½ cups sliced carrots (about ½ pound)
4 stalks celery, sliced
1 teaspoon dried crushed rosemary
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic (about 4 cloves)
1 pound dry navy beans, rinsed and picked over to remove any debris
1 cup diced onion (about 1 medium)
½ cup prepared pesto (see our recipe here or your favorite jarred version)
1 teaspoon salt, plus more to taste
½ teaspoon smoked paprika
½ teaspoon dried thyme leaves
6 cups water
Equipment:
slow cooker
blender
Cooking instruction summary:
In a large (5-quart+) slow cooker, pour in the olive oil and tip to coat the bottom of the slow cooker insert. Add all of the other ingredients EXCEPT the salt and the pesto to the slow cooker and stir to combine.Place the lid on the slow cooker and cook on low for 8 hours.After 8 hours, remove the lid and stir the soup. Place half of the soup into a blender and process until smooth (leave the other half in the slow cooker). Pour the pureed soup back into the slow cooker with the un-pureed soup and stir to combine.Stir in the pesto plus 1 teaspoon salt and stir again to combine. Add additional salt and pepper to taste if desired.
Step by step:
1. In a large (5-quart+) slow cooker, pour in the olive oil and tip to coat the bottom of the slow cooker insert.
2. Add all of the other ingredients EXCEPT the salt and the pesto to the slow cooker and stir to combine.
3. Place the lid on the slow cooker and cook on low for 8 hours.After 8 hours, remove the lid and stir the soup.
4. Place half of the soup into a blender and process until smooth (leave the other half in the slow cooker).
5. Pour the pureed soup back into the slow cooker with the un-pureed soup and stir to combine.Stir in the pesto plus 1 teaspoon salt and stir again to combine.
6. Add additional salt and pepper to taste if desired.
Nutrition Information:
covered percent of daily need
