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Slow-Cooker Tuscan White Bean Soup

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6h 20min

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6 servings

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This hearty and comforting Tuscan white bean soup is a perfect meal for chilly days. Tender white beans, savory pancetta, and a medley of vegetables are slow-cooked in a flavorful broth, creating a rich and satisfying soup. Infused with classic Italian herbs and finished with a sprinkle of Parmesan cheese, this soup is sure to warm you up and delight your taste buds.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
12 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

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1
Soak the beans

Rinse the cannellini beans and soak them in cold water overnight, or for at least 8 hours. Drain and rinse the beans before using.

2
Prepare the vegetables

Dice the onion, carrots, and celery stalks. Mince the garlic cloves.

3
Cook the pancetta

In a large skillet, cook the pancetta over medium heat until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside.

4
Sauté the vegetables

In the same skillet, sauté the diced onion, carrots, celery, and minced garlic in the pancetta fat until softened, about 5 minutes.

5
Transfer to the slow cooker

Transfer the sautéed vegetables to a slow cooker. Add the soaked and drained cannellini beans, diced tomatoes with their juices, chicken broth, rosemary sprigs, thyme sprigs, bay leaf, salt, and black pepper to the slow cooker. Stir to combine.

6
Cook the soup

Cover the slow cooker and cook on low heat for 6-8 hours, or until the beans are tender and the soup has thickened.

7
Remove herbs and serve

Remove the rosemary sprigs, thyme sprigs, and bay leaf from the soup. Ladle the soup into bowls and top each serving with crispy pancetta and grated Parmesan cheese. Serve hot, enjoying the comforting flavors of this Tuscan-inspired white bean soup.

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