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For this soup, I use 2 cups of dried white beans. Cannellini or great northern beans work best. Rinsing and soaking them overnight helps them cook faster. This step also makes them easier to digest. This recipe needs a few fresh veggies: - 1 medium onion, diced - 2 cloves garlic, minced - 3 carrots, diced - 3 celery stalks, diced These ingredients add great flavor and texture to the soup. The onion and garlic create a tasty base. The carrots and celery bring sweetness and crunch. The soup also requires some broth and seasonings: - 6 cups vegetable broth - 1 can (14 oz) diced tomatoes, undrained - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon crushed red pepper flakes (optional for heat) - Salt and pepper to taste The vegetable broth gives the soup depth. Diced tomatoes add a bit of acidity. Thyme and oregano bring a classic Tuscan flavor. The crushed red pepper flakes add warmth, but you can skip them if you prefer milder soup. Start by gathering your ingredients. You will need: - 2 cups dried white beans (cannellini or great northern), rinsed and soaked overnight - 1 medium onion, diced - 2 cloves garlic, minced - 3 carrots, diced - 3 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon crushed red pepper flakes (optional for heat) - 6 cups vegetable broth - 1 can (14 oz) diced tomatoes, undrained - 2 cups fresh spinach, roughly chopped - 1 cup heavy cream or coconut cream for a dairy-free option - Salt and pepper to taste - Fresh basil, for garnish First, rinse the beans and soak them overnight. This softens them and cuts cooking time. Dice the onion, garlic, carrots, and celery. This mix adds flavor and color to your soup. Now, it's time to cook! Place the soaked beans, diced onion, garlic, carrots, and celery in the slow cooker. Add the dried thyme, oregano, and crushed red pepper flakes if you like some heat. Pour in the vegetable broth and add the diced tomatoes. Stir everything well. Cover the slow cooker. Set it to low and cook for about 6 to 8 hours. You want the beans to be tender. This slow cooking lets all the flavors meld together beautifully. After the beans are cooked, stir in the fresh spinach and heavy cream. Let it cook for another 15 to 30 minutes on low. This step allows the spinach to wilt and the soup to become creamy. Taste your soup and adjust with salt and pepper. Now, it's ready to serve! Scoop it into bowls and garnish with fresh basil. Enjoy your warm bowl of comfort! Soaking beans helps them cook evenly and makes them easier to digest. Start by rinsing the dried beans in cold water. Then, place them in a large bowl. Cover the beans with water, using about three times the amount of beans. Let them soak overnight. If you forget to soak them, you can use a quick soak method. Boil the beans in water for one minute, then let them sit for an hour. This speeds up the process and still gives you great results. Herbs and spices boost the flavor of your soup. I love using thyme and oregano for this recipe. They add a warm, earthy taste. If you want some heat, add crushed red pepper flakes. Just a pinch will do! You can also experiment with bay leaves or rosemary if you like. Fresh herbs, like basil, are perfect for garnishing. They add a fresh touch right at the end. This soup is great for many diets. If you want a creamy soup but need it dairy-free, use coconut cream instead of heavy cream. This keeps it rich and smooth. You can also skip the cream altogether for a lighter version. For protein, add diced chicken or sausage if you prefer meat. Just cook it separately and stir it in at the end. This way, you can customize the soup to fit your needs. {{image_2}} You can boost protein in this soup easily. Try adding cooked chicken or turkey. Shredded rotisserie chicken works well. You can also use cooked sausage for a hearty twist. Just add the meat during the last 30 minutes of cooking. For a different flavor, use smoked sausage. It adds a lovely depth to the soup. To make this soup vegetarian or vegan, you have great options. Replace the heavy cream with coconut cream. It keeps the soup rich and creamy. You can also use cashew cream for a nutty flavor. If you want more protein, add lentils or chickpeas. They blend well with the beans and give extra texture. Feel free to swap ingredients based on what you have. Use white beans like navy or pinto beans if you can't find cannellini. You can mix in other vegetables like zucchini or bell peppers for more color. If you like a little heat, add more red pepper flakes. Use fresh herbs like thyme or oregano instead of dried for a bright taste. These swaps let you make the soup your own every time! To keep your Slow Cooker Creamy Tuscan White Bean Soup fresh, store it in an airtight container. Let the soup cool to room temperature before sealing it. Place the container in your fridge. This soup stays good for about three to four days. If you have extra soup, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top for expansion. Label the bags with the date. Your soup can last in the freezer for about three months. When you're ready to enjoy the soup again, thaw it overnight in the fridge. You can reheat it on the stove over low heat. Stir it often to prevent sticking. If the soup is too thick, add a bit of broth or water to reach your desired consistency. You can also use the microwave. Heat it in short intervals, stirring in between. Enjoy your comforting soup! Yes, you can use canned beans. They save time and still taste great. Choose two cans of white beans, like cannellini or great northern. Rinse them well to remove extra salt. Add them in the slow cooker during the last hour of cooking. This way, they heat through but don't get mushy. To thicken your soup, try mashing some beans. After cooking, take about a cup of beans and mash them with a fork. Stir the mashed beans back in. This will make the soup creamier. You can also add a little more cream or even a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mix into the soup and let it cook for 10 minutes. This soup pairs well with many sides. A simple green salad adds freshness. You can also serve it with crusty bread for dipping. Garlic bread is a tasty option too. For a heartier meal, serve it with grilled chicken or a side of roasted vegetables. Enjoy the mix of flavors! We've covered how to make a delicious Tuscan White Bean Soup. You learned about the key ingredients like dried beans and fresh veggies. We walked through step-by-step cooking in a slow cooker. I shared tips for soaking beans and boosting flavor. You saw variations for different diets and storage tips, too. Remember, cooking is fun and allows for creativity. Experiment with flavors and enjoy every bowl. Your next meal can be both healthy and tasty!

Slow Cooker Creamy Tuscan White Bean Soup

Warm up your evenings with this easy Slow Cooker Creamy Tuscan White Bean Soup! Packed with wholesome ingredients like creamy white beans, fresh spinach, and aromatic herbs, this comforting soup is perfect for cozy family dinners. Simply throw everything in your slow cooker and let it do the work while you relax. Ready to dive into the full recipe? Click through to discover how to make this delicious, heartwarming soup today!
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Ingredients
  

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

1 medium onion, diced

2 cloves garlic, minced

3 carrots, diced

3 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional for heat)

6 cups vegetable broth

1 can (14 oz) diced tomatoes, undrained

2 cups fresh spinach, roughly chopped

1 cup heavy cream or coconut cream for a dairy-free option

Salt and pepper to taste

Fresh basil, for garnish

Instructions
 

In a slow cooker, combine the soaked white beans, diced onion, minced garlic, carrots, and celery.

    Add the dried thyme, oregano, crushed red pepper flakes (if using), vegetable broth, and diced tomatoes. Stir well to combine.

      Cover the slow cooker and cook on low for about 6-8 hours or until the beans are tender.

        Once the beans are cooked, stir in the chopped spinach and heavy cream. Allow it to cook for an additional 15-30 minutes on low until the spinach wilts and the soup is creamy.

          Taste and adjust seasoning with salt and pepper as needed.

            Serve hot, garnished with fresh basil.

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