Creamy Tuscan White Bean Soup Slow Cooker

$- 2 cans (15 oz each) of white beans (cannellini or navy), rinsed and drained - 1 medium onion, diced - 3 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 4 cups vegetable broth - 1 cup coconut milk (for creaminess) - 1 teaspoon dried thyme - 1 teaspoon dried basil - 1 teaspoon onion powder - 1 teaspoon garlic powder - Salt and pepper to taste - 3 cups fresh spinach - 1 tablespoon olive oil - Juice of 1 lemon - Grated Parmesan cheese (optional, for serving) To make this creamy soup, gather all your ingredients first. I love using white beans like cannellini or navy because they give the soup a rich, creamy texture. Rinsing and draining them helps remove extra salt. Next, the fresh vegetables add a lovely crunch. Dice up a medium onion, three garlic cloves, two carrots, and two celery stalks. These veggies create a nice flavor base. For liquids, you need four cups of vegetable broth and one cup of coconut milk. The broth adds depth, while the coconut milk gives it a creamy feel. Now for the seasonings. You’ll want one teaspoon each of dried thyme, dried basil, onion powder, and garlic powder. These herbs boost the flavor so much! Don’t forget salt and pepper for taste. Fresh spinach is a must! It wilts down and adds color and nutrients. If you like, you can top each bowl with grated Parmesan cheese and a squeeze of lemon juice for a bright finish. Gather these ingredients, and you’re ready to create a comforting bowl of creamy Tuscan white bean soup! First, gather your vegetables. Dice one medium onion, three cloves of garlic, two carrots, and two celery stalks. These veggies add great flavor and texture. Next, add the diced onion, minced garlic, carrots, and celery into the slow cooker. Drizzle one tablespoon of olive oil over them. Stir the mixture to coat the veggies in oil. Now, it's time to add the main ingredients. Pour in two cans of rinsed white beans, four cups of vegetable broth, and one cup of coconut milk. Add one teaspoon each of dried thyme, dried basil, onion powder, and garlic powder. Season with salt and pepper to taste. Mix everything well, so the beans are covered with liquid. For cooking times, cover the slow cooker. Set it on low for six to eight hours or on high for three to four hours. The soup is done when the vegetables are nice and tender. To make the soup creamy, use an immersion blender. Blend one to two cups of the soup right in the slow cooker. This method gives you control. You can leave some beans and veggies whole for texture. If you don’t have an immersion blender, use a regular blender. Just let the soup cool a bit before transferring it. Blend it until you reach your desired creaminess. Once blended, stir in three cups of fresh spinach. Let it wilt for about five minutes. This adds color and nutrients to the soup. Add the juice of one lemon for brightness. Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls. For a finishing touch, top with grated Parmesan cheese, if you like. Enjoy your delicious creamy Tuscan white bean soup! - Choosing the right type of white beans: I recommend using cannellini or navy beans. They have a creamy texture and absorb flavors well. Rinse and drain them before adding to your slow cooker. This step removes extra sodium from canned beans and helps keep the soup light. - Adjusting creaminess with coconut milk: Coconut milk adds richness to the soup. You can adjust the amount based on your taste. For a creamier soup, use the full cup. If you prefer a lighter version, try using half a cup instead. The coconut flavor is subtle and complements the soup's overall taste. - Overcooked vegetables: If your vegetables turn mushy, it’s likely they cooked too long. To avoid this, add them later in the cooking process or use the high setting for a shorter time. Aim for tender, not mushy, veggies for the best texture. - Missing desired flavors: Sometimes, the soup may lack flavor. To fix this, taste before serving. Add more salt, pepper, or herbs as needed. A splash of lemon juice brightens the flavors. Fresh herbs can also enhance taste just before serving. - Additional herbs and spices to consider: Consider adding parsley, rosemary, or red pepper flakes for extra flavor. These add depth and warmth to your soup. Feel free to experiment to find your perfect mix. - Ways to elevate with garnishes: Top your soup with fresh herbs or a drizzle of olive oil for added flavor. Grated Parmesan cheese is a great addition if you like cheese. A few crunchy croutons on top can also give a nice texture contrast. {{image_2}} You can switch up the beans in this soup. Instead of cannellini or navy beans, try using chickpeas or great northern beans. They add unique flavors and textures. If you want a dairy-free option, use coconut milk as the recipe suggests. For a vegetarian twist, skip the cheese or use a plant-based cheese. This way, everyone can enjoy the soup. Don’t hesitate to mix in different herbs or spices. You might try rosemary or oregano for a fresh taste. Adding a pinch of red pepper flakes can bring some heat. Toppings can change everything! Serve the soup with fresh herbs, croutons, or a drizzle of olive oil. A dollop of pesto adds a nice twist, too. Want to make this soup heartier? Add proteins like cooked chicken or Italian sausage. Just toss them in the slow cooker during the last hour of cooking. Pair the soup with crusty bread or a light salad. The bread is perfect for dipping, while the salad adds a fresh crunch. Enjoying these sides makes the meal complete! To keep your soup fresh, store any leftovers in an airtight container. Place the cooled soup in the fridge right away. It will stay good for about 3 to 5 days. For longer storage, freeze the soup. Use freezer-safe bags or containers. Make sure to leave some space for expansion. The soup can last up to 3 months in the freezer. When it’s time to enjoy the soup again, you have a few options. You can reheat it on the stove or in the microwave. If using the stove, pour the soup into a pot and heat it over low to medium heat. Stir it often to avoid burning. If using the microwave, place the soup in a safe bowl. Heat it in short bursts, stirring in between. This keeps the flavor and texture nice and creamy. The soup can last in the fridge for 3 to 5 days. If you freeze it, it stays good for up to 3 months. Look for signs that the soup has gone bad. If it smells sour or has a strange color, toss it out. Always trust your senses to keep your meals safe and tasty. Yes, you can use dried beans. However, they need more time to cook. Start by soaking them in water overnight. After soaking, drain and rinse the beans. Then, add them to your slow cooker with four cups of vegetable broth. You will need to cook the soup on low for 8–10 hours or until the beans are tender. Keep in mind, this might change the soup's texture slightly. Canned beans are pre-cooked, which makes them quicker and easier to use. To add some heat, try these simple steps: - Red pepper flakes: Add one teaspoon for a mild kick. - Hot sauce: A few dashes can spice it up. - Jalapeños: Dice one or two and mix them in. - Cayenne pepper: A pinch can bring the heat. Start with small amounts, and then taste to find your perfect spice level. Yes, this recipe is gluten-free. All the ingredients used, like white beans, vegetables, and spices, do not contain gluten. Always check labels, especially for broth, to ensure there's no hidden gluten. Enjoy this soup without worry! This blog post detailed how to make a delicious white bean soup. You learned about the key ingredients, handy preparation steps, and tips for creaminess. I shared ways to customize flavors and enhance the dish with various herbs and toppings. Proper storage and reheating methods also help keep your soup tasty. Make this easy recipe your own and enjoy it any time. It's simple, healthy, and satisfying. Dive into your cooking adventure and share your creations with others!$

Creamy Tuscan White Bean Soup Slow Cooker

Discover the delightful flavors of Creamy Tuscan White Bean Soup with this easy recipe! Packed with nutritious ingredients like white beans, fresh spinach, and coconut milk, it’s the perfect cozy meal for any occasion. Follow the simple steps to prepare a creamy and comforting soup in your slow cooker. Click through to explore the full recipe and enjoy this delicious dish tonight! #CreamyTuscanWhiteBeanSoup #HealthyRecipes #ComfortFood #SoupRecipes

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Ingredients

2 cans (15 oz each) of white beans (cannellini or navy), rinsed and drained

1 medium onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

4 cups vegetable broth

1 cup coconut milk (for creaminess)

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

3 cups fresh spinach

1 tablespoon olive oil

Juice of 1 lemon

Grated Parmesan cheese (optional, for serving)

Instructions

In a slow cooker, add the diced onion, minced garlic, carrots, and celery. Drizzle with olive oil and stir to combine.

Add the rinsed white beans, vegetable broth, coconut milk, thyme, basil, onion powder, and garlic powder to the slow cooker. Season with salt and pepper to taste.

Stir to mix all ingredients and ensure the beans are submerged in the liquid.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.

Once cooked, use an immersion blender to blend roughly 1-2 cups of the soup for a creamier texture while leaving some beans and vegetables whole for added texture. If you don’t have an immersion blender, you can transfer some of the soup to a regular blender—just make sure to let it cool slightly first.

Stir in the fresh spinach, and let it wilt for about 5 minutes.

Add the lemon juice and adjust seasoning if needed before serving.

Ladle the soup into bowls and top with grated Parmesan cheese if desired.

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