Tuscan White Bean Soup Ingredients
- 2 cups dried white beans (I used Great Northern beans but cannellini or navy also work)
- 6-8 cups water
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 sprig thyme [I also used some summer savory, curly parsley, and basil, just because I had them growing in the herb garden!]
- 1 (15 ounce) can crushed tomatoes
- salt
- 4-6 tablespoons olive oil, for garnish
- Freshly grated Parmigiano-Reggiano cheese, for garnish (I used Parmesan)
Tuscan White Bean Soup Directions
- Rinse and sort the beans.
- Place them in the slow cooker and add enough of the water to cover.
- Cover and cook on high for 2 hours, or until the beans are somewhat tender.
- Or, soak the beans overnight in water to cover [I soak in an acid medium overnight], then drain, rinse, and transfer to the slow cooker. Add the water to cover.
- Add the carrot, onion, celery, garlic, thyme, and tomatoes and stir well.
- Cover and cook on low for 6 to 8 hours, until the carrot and beans are very tender.
- Stir in salt to taste. Remove and discard the thyme.
- Ladle into soup bowls. Garnish each serving with 1 tablespoon olive oil and a sprinkle of cheese. Serve with a fresh green salad and a loaf of Artisan or French bread for a delicious meal!
Nikki Gwin says
I wish I had a bowl (or two) for lunch! I think I can smell it ….
Thanks for linking up at OVER THE MOON
🙂 gwingal
Joy Kincaid says
Thanks for stopping by! 🙂
Donna says
I LOVE soup and love cooking in my Crockpot. Thank you for sharing this recipe. I can’t wait to try it.
Joy Kincaid says
Hope you enjoy it, Donna!
Kathy Ramos says
That sounds like a yummy accompaniment to dinner!
Melissa French - The More With Less Mom says
I'm a big fan of frugal, pantry soups. I have included your recipe in my March Real Food Meal Plan. Thanks for sharing!
Joy Kincaid says
Great, thank you! 🙂