Can I use dried beans instead of canned?

Yes, you can. Soak one cup of dried cannellini beans overnight, then drain and rinse before adding them to the slow cooker. You’ll need to increase the cooking time by about two hours.

Can I make this soup on the stovetop instead of a slow cooker?

Absolutely. Sauté the onion, carrots, celery, and garlic first in a bit of olive oil, then add the remaining ingredients and simmer for about 45 minutes until everything is tender.

What can I use instead of cannellini beans?

Great Northern beans or navy beans work just as well. They have a similar texture and mild flavor.

Can I make it creamy without dairy?

Yes. You can blend a small portion of the soup and stir it back in, or use a splash of coconut milk for a light, creamy texture.

How do I make it more filling?

Add cooked pasta, rice, or even small diced potatoes. Each option makes the soup heartier while keeping the classic Tuscan flavors intact.

Tuscan White Bean Soup – Cozy Slow Cooker Comfort Bowl

Name: Tuscan White Bean Soup
Prep time: 10 min
Cook time: PT-492265H18M6S
Total time: PT-492265H18M6S
Cuisine: Tuscan
Ingredients: 2 cans cannellini beans, rinsed and drained; 1 large onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 can diced tomatoes (14.5 oz); 4 cups vegetable broth; 1 tsp dried rosemary; 1 tsp dried thyme; 1 bay leaf; Salt and pepper to taste; Fresh spinach or kale (optional); Freshly grated parmesan (optional for topping)

Description

Tuscan White Bean Soup is a cozy, wholesome, and flavorful slow cooker soup made with cannellini beans, vegetables, and herbs. Perfect for chilly days or an easy weeknight meal.

Ingredients

2 cans cannellini beans, rinsed and drained

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

4 garlic cloves, minced

1 can diced tomatoes (14.5 oz)

4 cups vegetable broth

1 tsp dried rosemary

1 tsp dried thyme

1 bay leaf

Salt and pepper to taste

Fresh spinach or kale (optional)

Freshly grated parmesan (optional for topping)

Instructions

1. Add beans, onion, carrots, celery, garlic, tomatoes, broth, rosemary, thyme, bay leaf, salt, and pepper into the slow cooker.

2. Give everything a quick stir to mix the herbs and vegetables evenly.

3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the vegetables are tender.

4. Remove the bay leaf, then stir in fresh spinach or kale until wilted.

5. Taste and adjust salt and pepper as needed.

6. Serve warm, topped with grated parmesan and a drizzle of olive oil if desired.

Notes

To store: Let the soup cool completely, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months.

To reheat: Warm gently on the stovetop over medium heat for 6–8 minutes, adding a splash of broth or water if needed.

For best flavor: Add spinach or kale after reheating, so it stays bright and tender.

Serving ideas: Pair with crusty bread or a light salad for a full meal.

Prep Time: 10 mins
Cook Time: 6 hrs
Category: Soup, Slow Cooker
Method: Slow Cooker
Cuisine: Tuscan, Italian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 6g
Sodium: 720mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg

Keywords: tuscan white bean soup, slow cooker white bean soup, vegetarian crockpot soup, healthy bean soup, easy comfort food