If you crave a warm, hearty meal, you’ll love my Savory Slow Cooker Tuscan Bean Soup Recipe. This dish blends mixed beans, fresh vegetables, and bold spices, all cooked to perfection in your slow cooker. It’s simple to make and perfect for busy days. Plus, this recipe has various options to fit your taste. Let’s dive into how to create this tasty, comforting soup that your family will adore!

$For this soup, you will need 2 cups of mixed beans. I like to use cannellini, kidney, and black beans. Soak them overnight in water, then drain them. This step helps soften the beans and reduces cooking time. The soup needs fresh vegetables for flavor and texture. Use one large onion, diced. Next, add three cloves of garlic, minced. Dice two medium carrots and two stalks of celery. These vegetables create a rich base for the soup. Finally, you will want to add two cups of chopped kale for color and nutrition. To season the soup, use one tablespoon of Italian seasoning. This blend gives the soup its lovely flavors. If you like a bit of heat, add one teaspoon of red pepper flakes. Salt and pepper to taste will help enhance the flavors. Don’t forget one tablespoon of olive oil to sauté the veggies. Fresh basil leaves make a beautiful garnish, too. Start by gathering your vegetables. You will need one large onion, three garlic cloves, two carrots, and two celery stalks. Dice the onion and carrots into small pieces. Chop the celery into tiny bits too. Mince the garlic finely. This step adds great flavor to the soup. Next, heat one tablespoon of olive oil in a skillet over medium heat. Add the diced onion, carrots, and celery. Cook for about five minutes. You want the veggies to soften but not brown. Stir in the minced garlic and cook for another minute. This will make your kitchen smell amazing! Now, it is time to move everything to the slow cooker. Transfer the sautéed vegetables into it. Then, add two cups of mixed beans that you soaked overnight and drained. You can use cannellini, kidney, and black beans. Next, pour in a can of diced tomatoes along with their juice. Add four cups of vegetable broth and stir well. Sprinkle in one tablespoon of Italian seasoning and one teaspoon of red pepper flakes if you like heat. Mix everything well to combine all the flavors. Cover your slow cooker with its lid. If you set it on low, cook for six to eight hours. If you prefer a quicker method, set it on high for three to four hours. You want the beans to be tender and the soup to be flavorful. About 15 minutes before you are ready to serve, add two cups of chopped kale. This will add great color and nutrition to your soup. Let it wilt in the heat of the soup. Finally, season with salt and pepper to taste before serving it hot. Enjoy your warm, hearty soup! Soaking beans helps them cook evenly. It also makes them tender. Use cold water for soaking. Place the beans in a bowl and cover them with water. Let them soak overnight. This will save cooking time and improve texture. If you forget to soak them, you can use a quick soak. Boil the beans for two minutes, then let them sit for an hour. Spice levels can change your soup's flavor. If you like it hot, add more red pepper flakes. Start with a small amount and taste before adding more. You can always add spice, but you cannot take it away. For less heat, leave out the red pepper flakes. You can also add some cream or yogurt to cool it down. How you serve your soup matters. Use warm bowls to keep the soup hot. Drizzle with olive oil for a nice finish. Fresh basil leaves add color and flavor. Serve with crusty bread for a complete meal. This makes the soup feel special and inviting. Enjoy your beautiful creation! {{image_2}} You can add protein to your soup for extra flavor. Try diced chicken or turkey. Cook it in the slow cooker for three to four hours. You can also use sausage. Just slice it and add it to the mix. For a plant-based option, add tofu or tempeh. They soak up all the tasty flavors. This soup is easy to make vegan. Just use vegetable broth and skip any meat. You can also add more beans if you want. For gluten-free options, check the broth label. Most vegetable broths are gluten-free, but some are not. Always read the ingredients to be sure. Feel free to change the vegetables based on what is in season. In summer, you can add zucchini or bell peppers. In fall, try adding sweet potatoes or butternut squash. These swaps keep the soup fresh and exciting. You can also toss in some spinach or Swiss chard for more greens. After enjoying your soup, let it cool. Place the leftovers in an airtight container. Store the container in the fridge. The soup will stay fresh for 3 to 4 days. Reheat the soup on the stove or in the microwave. Stir it well before serving. This keeps the flavors mixed. You can also freeze your Tuscan bean soup. Use freezer-safe containers or bags. Make sure to leave some space for expansion. The soup can last for up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove. If stored properly, refrigerated soup lasts for several days. Frozen soup lasts much longer. It's smart to label containers with the date. This way, you know when to use it. Enjoy your soup at its best, fresh and tasty! Yes, you can use canned beans. Canned beans save time and effort. Choose low-sodium options for better flavor and health. Use about three cans of beans, drained and rinsed. This gives you a quick start to your soup. Just add them in when you mix the other ingredients. You will still get a tasty soup! To make your soup spicier, add more red pepper flakes. Start with one teaspoon for a mild kick. If you want more heat, add up to two teaspoons. You can also toss in some diced jalapeños. They add heat and flavor. Another option is to add hot sauce just before serving. Taste as you go to find your perfect spice level! This soup pairs well with crusty bread. A slice of fresh baguette or sourdough is perfect for dipping. You can also serve it with a simple salad. A green salad with lemon vinaigrette adds freshness. For a heartier meal, try grilled cheese sandwiches on the side. Enjoying this soup with these sides makes for a filling dinner! In this blog post, we explored making Slow Cooker Tuscan Bean Soup. We covered key ingredients like mixed beans, vegetables, and spices. I shared step-by-step instructions for prep and cooking. You learned tips for soaking beans and adjusting spices. We looked at variations, including protein options and seasonal swaps. Lastly, we discussed how to store leftovers for later use. Try this dish to warm up your meal plans. Enjoy the taste and benefits of homemade soup!$

Ingredients

Mixed Beans

For this soup, you will need 2 cups of mixed beans. I like to use cannellini, kidney, and black beans. Soak them overnight in water, then drain them. This step helps soften the beans and reduces cooking time.

Vegetables

The soup needs fresh vegetables for flavor and texture. Use one large onion, diced. Next, add three cloves of garlic, minced. Dice two medium carrots and two stalks of celery. These vegetables create a rich base for the soup. Finally, you will want to add two cups of chopped kale for color and nutrition.

Spices and Seasonings

To season the soup, use one tablespoon of Italian seasoning. This blend gives the soup its lovely flavors. If you like a bit of heat, add one teaspoon of red pepper flakes. Salt and pepper to taste will help enhance the flavors. Don’t forget one tablespoon of olive oil to sauté the veggies. Fresh basil leaves make a beautiful garnish, too.

Step-by-Step Instructions

Preparation of Vegetables

Start by gathering your vegetables. You will need one large onion, three garlic cloves, two carrots, and two celery stalks. Dice the onion and carrots into small pieces. Chop the celery into tiny bits too. Mince the garlic finely. This step adds great flavor to the soup.

Next, heat one tablespoon of olive oil in a skillet over medium heat. Add the diced onion, carrots, and celery. Cook for about five minutes. You want the veggies to soften but not brown. Stir in the minced garlic and cook for another minute. This will make your kitchen smell amazing!

Combining Ingredients in the Slow Cooker

Now, it is time to move everything to the slow cooker. Transfer the sautéed vegetables into it. Then, add two cups of mixed beans that you soaked overnight and drained. You can use cannellini, kidney, and black beans.

Next, pour in a can of diced tomatoes along with their juice. Add four cups of vegetable broth and stir well. Sprinkle in one tablespoon of Italian seasoning and one teaspoon of red pepper flakes if you like heat. Mix everything well to combine all the flavors.

Cooking Times and Techniques

Cover your slow cooker with its lid. If you set it on low, cook for six to eight hours. If you prefer a quicker method, set it on high for three to four hours. You want the beans to be tender and the soup to be flavorful.

About 15 minutes before you are ready to serve, add two cups of chopped kale. This will add great color and nutrition to your soup. Let it wilt in the heat of the soup. Finally, season with salt and pepper to taste before serving it hot. Enjoy your warm, hearty soup!

Tips & Tricks

Best Practices for Soaking Beans

Soaking beans helps them cook evenly. It also makes them tender. Use cold water for soaking. Place the beans in a bowl and cover them with water. Let them soak overnight. This will save cooking time and improve texture. If you forget to soak them, you can use a quick soak. Boil the beans for two minutes, then let them sit for an hour.

Adjusting Spice Levels

Spice levels can change your soup’s flavor. If you like it hot, add more red pepper flakes. Start with a small amount and taste before adding more. You can always add spice, but you cannot take it away. For less heat, leave out the red pepper flakes. You can also add some cream or yogurt to cool it down.

Presentation Suggestions

How you serve your soup matters. Use warm bowls to keep the soup hot. Drizzle with olive oil for a nice finish. Fresh basil leaves add color and flavor. Serve with crusty bread for a complete meal. This makes the soup feel special and inviting. Enjoy your beautiful creation!

Variations

Adding Protein Options

You can add protein to your soup for extra flavor. Try diced chicken or turkey. Cook it in the slow cooker for three to four hours. You can also use sausage. Just slice it and add it to the mix. For a plant-based option, add tofu or tempeh. They soak up all the tasty flavors.

Vegan and Gluten-Free Modifications

This soup is easy to make vegan. Just use vegetable broth and skip any meat. You can also add more beans if you want. For gluten-free options, check the broth label. Most vegetable broths are gluten-free, but some are not. Always read the ingredients to be sure.

Seasonal Vegetable Swaps

Feel free to change the vegetables based on what is in season. In summer, you can add zucchini or bell peppers. In fall, try adding sweet potatoes or butternut squash. These swaps keep the soup fresh and exciting. You can also toss in some spinach or Swiss chard for more greens.

Storage Info

Refrigerating Leftovers

After enjoying your soup, let it cool. Place the leftovers in an airtight container. Store the container in the fridge. The soup will stay fresh for 3 to 4 days. Reheat the soup on the stove or in the microwave. Stir it well before serving. This keeps the flavors mixed.

Freezing for Future Meals

You can also freeze your Tuscan bean soup. Use freezer-safe containers or bags. Make sure to leave some space for expansion. The soup can last for up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove.

How Long It Lasts

If stored properly, refrigerated soup lasts for several days. Frozen soup lasts much longer. It’s smart to label containers with the date. This way, you know when to use it. Enjoy your soup at its best, fresh and tasty!

FAQs

Can I use canned beans instead?

Yes, you can use canned beans. Canned beans save time and effort. Choose low-sodium options for better flavor and health. Use about three cans of beans, drained and rinsed. This gives you a quick start to your soup. Just add them in when you mix the other ingredients. You will still get a tasty soup!

How do I make it spicier?

To make your soup spicier, add more red pepper flakes. Start with one teaspoon for a mild kick. If you want more heat, add up to two teaspoons. You can also toss in some diced jalapeños. They add heat and flavor. Another option is to add hot sauce just before serving. Taste as you go to find your perfect spice level!

What can I serve with Slow Cooker Tuscan Bean Soup?

This soup pairs well with crusty bread. A slice of fresh baguette or sourdough is perfect for dipping. You can also serve it with a simple salad. A green salad with lemon vinaigrette adds freshness. For a heartier meal, try grilled cheese sandwiches on the side. Enjoying this soup with these sides makes for a filling dinner!

In this blog post, we explored making Slow Cooker Tuscan Bean Soup. We covered key ingredients like mixed beans, vegetables, and spices. I shared step-by-step instructions for prep and cooking. You learned tips for soaking beans and adjusting spices. We looked at variations, including protein options and seasonal swaps. Lastly, we discussed how to store leftovers for later use. Try this dish to warm up your meal plans. Enjoy the taste and benefits of homemade soup!

Slow Cooker Tuscan Bean Soup

Warm up with our delicious Slow Cooker Tuscan Bean Soup, packed with nutritious mixed beans, fresh veggies, and aromatic spices! This comforting recipe is easy to prepare, letting your slow cooker do all the work while you enjoy a hearty meal. Perfect for chilly days, it’s vegan-friendly and satisfying. Click through to discover the full recipe and make your kitchen smell amazing! #SlowCookerRecipes #HealthyEating #VeganSoup #ComfortFood

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Ingredients

2 cups mixed beans (such as cannellini, kidney, and black beans), soaked overnight and drained

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 can (14.5 oz) diced tomatoes, undrained

4 cups vegetable broth

2 cups kale, chopped

1 tablespoon Italian seasoning

1 teaspoon red pepper flakes (optional, for heat)

Salt and pepper to taste

1 tablespoon olive oil

Fresh basil leaves for garnish

Instructions

In a skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until the vegetables are softened (about 5 minutes). Add the minced garlic and sauté for an additional minute.

Transfer the sautéed vegetables to the slow cooker.

Add the soaked and drained beans, diced tomatoes (with juice), vegetable broth, Italian seasoning, and red pepper flakes (if using) to the slow cooker. Stir to combine.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beans are tender and the soup is flavorful.

About 15 minutes before serving, stir in the chopped kale and let it wilt in the heat of the soup.

Season with salt and pepper to taste, and adjust any seasonings if necessary.

Serve hot, garnished with fresh basil leaves on top for added flavor.

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

- Presentation Tips: Serve the soup in warm bowls and drizzle a little olive oil on top for a finishing touch. Accompany with crusty bread for a hearty meal.