Name: Tuscan White Bean Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound dried cannellini beans (or 3 cans, rinsed and drained); 1 large onion, diced; 2 carrots, chopped; 2 celery stalks, diced; 4 garlic cloves, minced; 6 cups vegetable or chicken broth; 1 Parmesan rind (optional); 1 teaspoon fresh rosemary, chopped; 1 teaspoon fresh thyme, chopped; 1 bay leaf; 1/4 teaspoon red pepper flakes (optional); 2 cups chopped kale or spinach; 2 tablespoons extra-virgin olive oil; Salt and pepper to taste

This comforting Tuscan White Bean Soup is a hearty, nutrient-packed meal brimming with tender white beans, fresh vegetables, and savory Italian herbs. Cooked low and slow in a crockpot, it develops deep, rich flavors that make it perfect for a cozy family dinner or meal prep.

Why You’ll Love This Recipe

Effortless Cooking: Just chop, toss, and let the crockpot do the work while you enjoy your day.
Wholesome and Nutritious: Packed with plant-based protein, fiber, and vitamins from fresh vegetables and creamy beans.
Rich and Flavorful: Slow cooking brings out the robust flavors of garlic, rosemary, and a hint of Parmesan.
Customizable: Easily adapt to dietary needs with variations for vegan, vegetarian, or omnivore preferences.
Perfect for Leftovers: Tastes even better the next day, making it ideal for meal prep.

Recipe Tips and Tricks

Soak Beans Overnight: If using dried beans, soak them for better texture and shorter cook time.
Sauté Aromatics: For deeper flavor, sauté onions, garlic, and spices before adding to the crockpot.
Add Greens Late: Stir in kale or spinach during the last 30 minutes to retain their color and nutrients.
Adjust Consistency: Use an immersion blender to partially purée the soup for a creamier texture.

Yield: 6 servings

Tuscan White Bean Soup

Warm, hearty Tuscan White Bean Soup with fresh vegetables, Italian herbs, and white beans, made effortlessly in a crockpot.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

1 pound dried cannellini beans (or 3 cans, rinsed and drained)
1 large onion, diced
2 carrots, chopped
2 celery stalks, diced
4 garlic cloves, minced
6 cups vegetable or chicken broth
1 Parmesan rind (optional)
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 bay leaf
1/4 teaspoon red pepper flakes (optional)
2 cups chopped kale or spinach
2 tablespoons extra-virgin olive oil
Salt and pepper to taste

Instructions

Prep the Ingredients: Chop the onion, carrots, celery, and garlic. Rinse the beans if using canned.
Layer in the Crockpot: Add beans, vegetables, broth, herbs, Parmesan rind, and spices to the crockpot. Stir gently to combine.
Cook Low and Slow: Set the crockpot to low for 6-8 hours or high for 3-4 hours. Stir occasionally if possible.
Add Greens: In the last 30 minutes of cooking, stir in kale or spinach until wilted.
Season to Taste: Remove the bay leaf and Parmesan rind. Adjust salt, pepper, and red pepper flakes as desired.
Serve and Enjoy: Ladle into bowls, drizzle with olive oil, and serve with crusty bread or a side salad.

Notes

For extra flavor, serve with a sprinkle of grated Parmesan and a squeeze of lemon juice.
Double the batch for freezing and future quick meals.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 455Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 2mgSodium 346mgCarbohydrates 78gFiber 22gSugar 10gProtein 26g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

White Beans: Cannellini beans are ideal for their creamy texture, but great northern beans or navy beans work too.
Vegetables: Onions, carrots, and celery create a flavor-packed base. Add kale or spinach for added nutrients.
Broth: Use a good-quality vegetable or chicken broth for depth of flavor. Low-sodium options allow for seasoning control.
Herbs and Spices: Fresh rosemary, thyme, and bay leaves bring authentic Tuscan notes, while red pepper flakes add optional heat.
Parmesan Rind: A secret weapon for rich, umami depth—omit for a vegan version.
Olive Oil: Extra-virgin olive oil enhances flavor while adding healthy fats.

Variations and Substitutions

Vegetarian or Vegan: Skip the Parmesan rind and use nutritional yeast for a cheesy flavor.
Add Protein: Include diced chicken or cooked Italian sausage for an extra protein boost.
Spice Level: Adjust red pepper flakes to your heat preference, or omit entirely for a milder soup.
Beans: Swap cannellini for chickpeas or lentils for a twist on the classic recipe.
Gluten-Free: Ensure your broth and seasonings are certified gluten-free.

Storage Options

Refrigerate: Store in an airtight container for up to 5 days. Reheat on the stovetop or microwave.
Freeze: Portion soup into freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.