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- 2 cups dried white beans (either cannellini or great northern), thoroughly rinsed and soaked overnight - 4 cups vegetable broth - 1 can (14.5 oz) diced tomatoes, including juices - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, chopped - 2 cups kale, chopped (stems removed and discarded) - 1 tablespoon Italian seasoning blend - 1 teaspoon red pepper flakes (adjustable based on your spice preference) - Salt and freshly ground black pepper to taste - 2 tablespoons extra virgin olive oil - Fresh parsley, finely chopped (for garnish) - Lemon wedges (for brightening the flavors when serving) These ingredients create a warm, hearty soup. The beans serve as the base. They become creamy and tender in the slow cooker. Vegetable broth adds depth. It gives the soup a rich flavor. Diced tomatoes add sweetness and acidity. They brighten the dish overall. Sautéing the onion, garlic, carrots, and celery brings out their flavors. This step adds layers to the soup. Kale adds color and nutrients. Plus, it wilts down nicely, blending with the soup. Italian seasoning and red pepper flakes enhance the taste. They make every spoonful exciting. Using fresh parsley as a garnish gives a fresh touch. Lemon wedges add zest when served. This simple yet vibrant combination makes for a delightful meal. Each ingredient plays a role in creating a comforting dish. First, soak the beans overnight. This makes them soft and cuts cooking time. Rinse the beans well before you use them. This step helps to remove any dirt or debris. Next, heat olive oil in a medium skillet over medium heat. Add diced onion, carrots, and celery. Cook for about five minutes until they soften. Then, add minced garlic and cook for one more minute. You want the garlic to smell great but not burn. In your slow cooker, mix the soaked beans with the sautéed vegetables. Add the diced tomatoes with their juices, vegetable broth, Italian seasoning, and red pepper flakes. Don’t forget to season with salt and black pepper. Stir everything together until it’s well mixed. Cover the slow cooker and set it to cook on low for six to eight hours. If you're in a hurry, set it on high for three to four hours. The beans should be tender and creamy when done. About thirty minutes before serving, stir in the chopped kale. Cover the pot again. This lets the kale wilt and adds flavor to the soup. Taste it before you serve. Adjust the seasoning if needed. Ladle the soup into bowls. Garnish each bowl with fresh parsley for a pop of color. Serve with lemon wedges on the side. The lemon adds a nice zing to the soup. Enjoy your delicious creation! To make your soup perfect, start by soaking the beans. Soaking softens the beans and helps them cook better. Rinse them well and soak them overnight. This simple step makes a big difference in texture. For spice lovers, red pepper flakes can adjust the heat. Add more if you want a kick or less for a milder taste. Always taste your soup before serving to find the right balance. Fresh herbs add bright flavors. I love using parsley on top for a fresh touch. Lemon wedges are great too. Squeezing a bit of lemon juice on the soup adds zing. This little step brightens each bite and balances the flavors. This soup is hearty and pairs well with many sides. Crusty bread is my favorite. It soaks up the soup and adds a satisfying crunch. A simple green salad also complements it well. It adds freshness to your meal. Enjoy your soup with these sides for a complete dining experience. {{image_4}} You can switch the beans in this soup. Use black beans or pinto beans if you like. For the broth, chicken broth works well, too. If you want a creamier soup, add a splash of coconut milk. This soup is great for vegans and vegetarians. Just use vegetable broth, like the recipe suggests. You can also skip the optional lemon if you prefer. This soup stays tasty without it! In spring, add fresh peas or asparagus for a pop of color. Summer calls for fresh zucchini, which pairs nicely. In fall, try adding pumpkin for a cozy twist. In winter, root vegetables like parsnips can add warmth. Store any leftover soup in an airtight container. Make sure to cool it before sealing. You can keep it in the fridge for up to 4 days. When reheating, use a pot on the stove or the microwave. Stir well to heat evenly. To freeze the soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space for expansion. Seal tightly and label with the date. You can freeze it for up to 3 months. To reheat, thaw overnight in the fridge. Warm it on the stove, stirring occasionally. This soup lasts well in the fridge for about 4 days. If frozen, it stays good for 3 months. Always check for any off smells or changes in texture before eating. Proper storage makes sure your soup stays fresh and tasty! Cooking this soup is easy and flexible. If you use the low setting, it takes about 6 to 8 hours. If you need it faster, set it to high for 3 to 4 hours. The beans will become soft and creamy in either case. Yes, you can add meat for extra flavor. Try adding diced sausage or shredded chicken. Brown the meat first and then mix it in with the other ingredients. This will give the soup a hearty twist and make it more filling. Yes, this recipe is naturally gluten-free. Just make sure your vegetable broth is labeled gluten-free. You can also check canned tomatoes for added safety. With those tips, you can enjoy a delicious, gluten-free soup. Absolutely! To make this soup in a regular pot, sauté the veggies in a large pot first. Then, add all the ingredients and bring it to a boil. Lower the heat and let it simmer for about 1 to 1.5 hours. Stir occasionally until the beans are tender. This blog post shared how to make Slow Cooker Tuscan White Bean Soup. You learned about key ingredients like dried white beans, vegetable broth, and kale. I provided step-by-step instructions to prepare, cook, and serve the soup. We also covered tips to enhance flavors and storage best practices. With simple variations, you can tailor this soup to fit your taste. Enjoy this warm meal, knowing it’s both healthy and hearty. Dive in and make it your own!

Slow Cooker Tuscan White Bean Soup

Warm up with a bowl of Slow Cooker Tuscan White Bean Soup that’s both hearty and healthy! This easy-to-follow recipe features creamy white beans, fresh kale, and a medley of vegetables, simmered to perfection in your slow cooker. It’s packed with flavor and nutrients, making it an ideal comfort food. Click through to discover the step-by-step guide and enjoy a delicious meal that everyone will love!
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Ingredients
  

2 cups dried white beans (either cannellini or great northern), thoroughly rinsed and soaked overnight

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes, including juices

1 medium onion, finely diced

3 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, chopped

2 cups kale, chopped (stems removed and discarded)

1 tablespoon Italian seasoning blend

1 teaspoon red pepper flakes (adjustable based on your spice preference)

Salt and freshly ground black pepper to taste

2 tablespoons extra virgin olive oil

Fresh parsley, finely chopped (for garnish)

Lemon wedges (for brightening the flavors when serving)

Instructions
 

Prepare the Beans: After soaking the beans overnight, drain them well and set aside. This helps to soften the beans and reduce cooking time.

    Sauté the Vegetables: In a medium skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for approximately 5 minutes until the vegetables begin to soften. Next, add the minced garlic and cook for an additional minute until the garlic is fragrant but not burnt.

      Combine All Ingredients: In your slow cooker, combine the soaked white beans, sautéed vegetable mixture, diced tomatoes (with all their juices), vegetable broth, Italian seasoning, red pepper flakes, and season generously with salt and black pepper. Stir everything together until thoroughly mixed.

        Slow Cook the Soup: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender and creamy.

          Incorporate the Kale: About 30 minutes prior to serving, stir in the chopped kale. Replace the lid to allow the kale to wilt and infuse its flavor into the soup.

            Final Seasoning Adjustments: Taste the soup before serving. Adjust the seasoning with additional salt, pepper, or red pepper flakes, if desired, to enhance the overall flavor.

              Serve the Soup: Using a ladle, serve the soup into bowls. Garnish each bowl with a sprinkle of fresh parsley and serve with lemon wedges on the side for an extra zing of flavor.

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

                  - Presentation Tips: For a rustic presentation, serve the soup in hearty bowls topped with a sprinkle of parsley and a lemon wedge. A slice of crusty bread makes a perfect accompaniment, inviting diners to soak up the delicious broth.