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- 2 cups dried white beans (cannellini or navy), rinsed and soaked overnight - 1 medium onion, diced - 3 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes (with juice) - 4 cups vegetable broth - 2 cups kale, chopped - 1 teaspoon dried oregano - 1 teaspoon dried basil - ½ teaspoon red pepper flakes (adjust to taste) - 1 bay leaf - Salt and pepper to taste I love using dried white beans in this soup. They soak up flavors well. Soaking them overnight makes them soft and ready to cook. The diced onion, garlic, carrots, and celery bring a fresh taste. Together, they create a rich base. The canned tomatoes add a touch of sweetness and acidity. The vegetable broth is the backbone of the soup. It gives depth and flavor. Kale adds a nice green color and nutrition. I like to add herbs like oregano and basil to give it a true Tuscan feel. The red pepper flakes give just a hint of spice. - Fresh parsley for garnish - Grated Parmesan cheese Fresh parsley brightens the dish and adds flavor. It makes the soup look nice, too. A sprinkle of grated Parmesan cheese adds a creamy finish. It melds well with the soup’s heartiness. - Alternative beans for desired taste: You can use any beans you like. Pinto or black beans work well too. - Vegetable broth vs. chicken broth: For a richer flavor, chicken broth is a good choice. - Fresh vs. dried herbs: Fresh herbs are great if you have them. Use three times more fresh herbs than dried. Feel free to mix and match ingredients. Cooking is all about what you love. Enjoy the process and make it your own! First, soak your dried beans. Place them in a bowl and cover them with water. Leave them to soak overnight. This step helps soften the beans. It also cuts down on cooking time. After soaking, drain and rinse the beans well. Properly prepared beans cook more evenly. This makes your soup creamy and delicious. When you layer ingredients, start with the soaked beans. Next, add the diced onion, minced garlic, diced carrots, and diced celery. These vegetables add flavor and texture. Pour in the diced tomatoes along with their juice. Then, add the vegetable broth. Stir in the dried oregano, basil, red pepper flakes, and the bay leaf. Layering in this order helps all flavors blend well. Set your slow cooker to low for 6 to 8 hours. This slow cooking makes the beans tender and tasty. You can check for doneness by tasting the beans and vegetables. They should be soft but not mushy. About 30 minutes before serving, stir in the chopped kale. This keeps the kale bright and fresh. Enjoy the warm aroma filling your kitchen as it cooks! When making bean soups, watch for common problems. First, don’t skip soaking the beans. This makes them cook evenly and helps digestion. If you forget to soak, you may end up with hard beans. Next, adjust spices to suit your taste. Start with the basic amounts in the recipe, then add more later. This way, you can control the heat from the red pepper flakes. A little goes a long way! To boost umami, try adding a splash of soy sauce or miso paste. These ingredients add depth without changing the soup's base. You can also toss in some fresh herbs like thyme or rosemary for freshness. For a richer texture, blend a cup of soup and return it to the pot. This makes the soup creamier without using dairy. You can also add a splash of olive oil right before serving for extra richness. This soup pairs well with crusty bread or a light salad. A simple arugula salad with lemon dressing offers a nice contrast. For wine, a crisp white like Pinot Grigio complements the soup's flavors. If you prefer red, a light Chianti works great too. Enjoying these sides enhances the overall meal experience! {{image_2}} To keep this soup plant-based, you must choose the right ingredients. Use vegetable broth instead of chicken broth. The dried white beans are naturally vegan. For added flavor, use fresh herbs. You can also swap in seasonal veggies like zucchini or spinach. These changes keep the soup delicious and healthy. If you want to add meat, consider ham or sausage. You can also use cooked chicken. Just chop it into bite-sized pieces. Add it during the last hour of cooking. This way, the flavors blend well. If using raw meat, add it earlier. Adjust cooking time to ensure everything cooks through. Experiment with spices to enhance flavor. Cumin adds warmth, while smoked paprika gives a nice kick. You can also try adding different veggies. Sweet potatoes or bell peppers work well for a seasonal twist. Each addition brings new taste and texture to the soup. Enjoy discovering your favorite combinations! To store your soup, cool it first. Let it sit at room temperature for about 30 minutes. This helps avoid steam buildup in containers. Use airtight containers to keep it fresh. Glass jars or plastic containers both work well. Label each container with the date. This way, you won’t forget how long it’s been. To freeze your soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly and label with the date. When you want to enjoy it, thaw the soup overnight in the fridge. Reheat it in a pot on the stove or in the microwave. Stir often to heat evenly. Your Tuscan white bean soup lasts about 3-4 days in the fridge. If frozen, it can last for up to six months. Check for signs of spoilage like off smells or discoloration. If it looks or smells strange, toss it out. Keeping track of dates helps you enjoy your soup at its best. Cooking this soup on low takes about 6 to 8 hours. The beans need time to soften. If you are in a hurry, you can cook it on high for about 3 to 4 hours. Just check the beans for tenderness before serving. Yes, you can make this soup on the stovetop. To do this, soak the beans overnight as you usually would. Then, in a large pot, sauté the onions, garlic, carrots, and celery until they soften. Add the soaked beans, diced tomatoes, and broth. Bring it to a boil, then lower the heat and simmer. Cook for about 1.5 to 2 hours, or until the beans are tender. You can add the kale in the last 10 minutes, just like in the slow cooker version. This soup pairs well with crusty bread. A side salad adds freshness. You could also serve it with a simple cheese platter. For a heartier meal, consider a grilled cheese sandwich. If you want to elevate the meal, a glass of white wine complements the flavors nicely. Tuscan White Bean Soup is both delicious and easy to make. We covered essential ingredients, including dried beans and fresh veggies. I shared step-by-step instructions to help you prepare and cook in a slow cooker. You can see how to tweak the recipe with variations and storage tips. In conclusion, this hearty soup warms you inside and out. Adjust flavors to your liking and enjoy it with loved ones. Get creative with ingredients and pairings. Your slow cooker will make mealtime simple and satisfying.

Slow Cooker Tuscan White Bean Soup

Savor the flavors of Italy with this delightful Slow Cooker Tuscan White Bean Soup! Packed with hearty ingredients and fresh herbs, this easy recipe lets you enjoy a comforting meal with minimal effort. Perfect for busy days, simply layer your ingredients and let the slow cooker work its magic. Ready in just a few hours, this soup is a must-try for cozy nights. Click through to discover how to make this delicious dish and enjoy a taste of Tuscany at home!
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Ingredients
  

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

1 medium onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 can (14 oz) diced tomatoes (with juice)

4 cups vegetable broth

2 cups kale, chopped

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (adjust to taste)

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Prepare the Beans: After soaking the beans overnight, drain and rinse them. Set them aside.

    Layer Ingredients: In the slow cooker, add the soaked beans, diced onion, minced garlic, diced carrots, and celery.

      Add Tomatoes and Broth: Pour in the diced tomatoes with their juice and the vegetable broth. Stir in the dried oregano, dried basil, red pepper flakes, and bay leaf.

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

          Add Kale: About 30 minutes before serving, stir in the chopped kale. Continue to cook until the kale is wilted and tender.

            Season and Serve: Remove the bay leaf, then season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of grated Parmesan cheese if desired.

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

                - Presentation Tips: Serve the soup in rustic bowls with a drizzle of olive oil and a side of crusty bread for a complete meal experience.