slow cooker white bean soup
This comforting slow cooker white bean soup is perfect for chilly days. Packed with fiber-rich beans and a variety of vegetables, it’s both nutritious and satisfying. Set it in the morning and come home to a delicious, hearty meal.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 2 cups dried white beans (cannellini or great northern) Rinse under cold water and remove any debris.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf Remove before serving.
- to taste salt Adjust before serving.
- to taste pepper Adjust before serving.
- 2 cups chopped kale or spinach Optional; add about 30 minutes before serving.
- for garnish fresh parsley Optional.
Instructions
- Rinse the dried white beans under cold water and remove any debris.
- In the slow cooker, combine the rinsed beans, diced onion, minced garlic, diced carrots, diced celery, undrained diced tomatoes, broth, thyme, rosemary, bay leaf, salt, and pepper.
- Stir the ingredients together until well mixed.
- Cover the slow cooker and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beans are tender.
- About 30 minutes before serving, add the chopped kale or spinach, if using. Stir well and let it cook for the remaining time.
- Before serving, remove the bay leaf. Adjust the seasoning with more salt and pepper, if needed.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
If you need to shorten the cooking time, soak the beans overnight and then they may cook faster.
This soup can be blended for a creamier texture if desired.
Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.