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- 1 cup dried white beans (cannellini or navy beans), soaked overnight and drained - 1 medium onion, chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 can (14.5 oz) diced tomatoes, with juice - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1/2 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 2 tablespoons olive oil These ingredients form the heart of the soup. The dried white beans give the soup a creamy texture and rich flavor. Soaking them overnight makes them tender. The fresh vegetables add color and nutrition. Onions and garlic provide a tasty base, while carrots and celery add sweetness and crunch. The spices are key to the Tuscan flavor. Oregano and thyme bring a warm earthiness. Smoked paprika adds depth, and red pepper flakes give it a gentle kick. - 1 cup fresh spinach, roughly chopped - Grated Parmesan cheese for serving (optional) - Fresh basil leaves for garnish Adding fresh spinach boosts the soup's nutrition. It wilts nicely and adds a pop of green. Grated Parmesan cheese enhances the flavor and adds creaminess. Fresh basil leaves make a fragrant garnish and bring brightness to the dish. Using vegetable broth is important for flavor. It infuses the soup with rich taste while keeping it light. You can use homemade broth or store-bought for convenience. Make sure it’s low-sodium to control the salt level in your soup. To make a great soup, start by preparing your beans. You can soak dried white beans overnight. This method softens the beans and reduces cooking time. Just place them in a bowl and cover with water. Let them sit for at least eight hours. After soaking, drain and rinse the beans. If you forget to soak them overnight, there’s a quick method. Place the beans in a pot with water. Bring it to a boil for two minutes, then turn off the heat. Let them sit for one hour, then drain and rinse. Next, sauté the aromatics. You will need a skillet and some olive oil. Heat the oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about five to seven minutes. The goal is to soften the vegetables and make the onions translucent. This step builds flavor in your soup. Now, it’s time to combine the ingredients. Transfer the sautéed vegetables to your slow cooker. Next, add the soaked beans, diced tomatoes with juice, and vegetable broth. Sprinkle in the oregano, thyme, smoked paprika, and red pepper flakes. Stir everything to mix well. Layering the ingredients this way ensures even cooking. You can choose between two cooking settings. Use the low setting for 6 to 8 hours or the high setting for 3 to 4 hours. Both methods will make the beans tender and delicious. Just remember to check the beans toward the end of cooking. In the last 30 minutes, add chopped spinach to the soup. This boosts flavor and adds nutrients. Finally, season with salt and pepper to taste. Adding these final touches makes the soup even better. Enjoy your comforting bowl of Tuscan white bean soup! To make sure your beans are fully tender, soak them overnight. This helps them cook evenly. If you forget to soak them, no worries! Use the quick soak method. Boil the beans for two minutes, then let them sit for an hour before draining. Adjusting the soup's consistency is easy. If you like it thicker, mash some beans with a fork. For a thinner soup, add more vegetable broth. You can boost the flavor with other herbs and spices. Try adding rosemary or bay leaves for a fresh twist. A splash of lemon juice at the end brightens the soup too. Got leftovers? Use them in a pasta dish or mix them into a salad. You can also blend the soup for a smooth texture, which is great for dipping bread. Serve the soup in deep bowls to show off its rich color. A drizzle of olive oil on top adds a nice touch. Crusty bread pairs perfectly with this soup. It’s great for dipping and adds crunch. You can also serve a simple green salad on the side to balance the meal. {{image_2}} You can boost the soup’s protein by adding cooked meats. Shredded chicken or crumbled sausage works well. Just stir them in before serving. This addition makes the soup heartier and more filling. If you prefer vegetarian options, try using canned chickpeas or lentils. Both add protein without meat. They blend nicely with the beans. This way, you get a rich texture and a satisfying meal. For a vegan twist, skip the Parmesan cheese. Instead, use nutritional yeast. It gives a cheesy flavor without dairy. You can also mix in a splash of lemon juice for extra zing. This brightens the soup and enhances its taste. To boost vegan flavor, add a dash of liquid smoke. It gives a smoky depth that complements the beans. You can also add some sautéed mushrooms for umami. They add a wonderful texture and taste. Using seasonal vegetables makes the soup fresh and vibrant. In fall, add diced butternut squash. In summer, zucchini or fresh corn works great. These additions keep the soup exciting and full of flavor. You can also adjust spices based on the season. In winter, add warm spices like cumin or coriander. In spring, try fresh herbs like parsley or dill. These changes bring new life to this classic dish. How long can the soup be stored? You can store your soup in the fridge for up to five days. Make sure it cools before you put it away. This helps keep it fresh and tasty. Containers best for soup storage Use airtight containers for the best results. Glass jars or plastic containers work well. These keep the soup from absorbing other smells in the fridge. Proper freezing techniques and tips To freeze the soup, let it cool first. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Seal them tightly to prevent freezer burn. Thawing and reheating guidance When you want to eat the soup, take it out and thaw it in the fridge overnight. You can also use the microwave for quick thawing. Reheat on the stove over medium heat until it's hot. Stir well to make sure it warms evenly. Yes, you can use canned beans. Canned beans save time. They usually cook faster. If you use them, reduce cooking time to 2-3 hours on low. The flavor may change slightly. Canned beans can taste less fresh than dried ones, but they still work well. This soup pairs nicely with crusty bread. A slice of sourdough or a baguette works well. You can also add a fresh salad on the side. A simple green salad with lemon dressing adds a nice touch. For a heartier meal, consider serving it with grilled cheese sandwiches. To add heat, increase red pepper flakes. Start with a little and taste. You can also add diced jalapeños for more spice. Hot sauce is another option; just stir it in before serving. For a smoky flavor, try adding chipotle peppers. Making Slow Cooker Tuscan White Bean Soup is easy and fun. We covered the key ingredients, like dried beans, fresh veggies, and spices. I shared step-by-step instructions, including soaking beans and sautéing aromatics. You learned about storage tips and ways to personalize your soup with different proteins or herbs. Remember, cooking should be enjoyable. Have fun experimenting with flavors and variations. This soup can be a staple in your meal plan, perfect for any season. So gather your ingredients and get cooking!

Slow Cooker Tuscan White Bean Soup

Warm up with a delicious Slow Cooker Tuscan White Bean Soup that's perfect for any time of year! This easy recipe combines hearty white beans, fresh veggies, and aromatic herbs for a cozy meal. Simply toss everything into your slow cooker and let it do the work. Ready to indulge? Click through for the full recipe and step-by-step instructions to create this comforting dish at home. #SlowCookerRecipes #HealthySoup #ComfortFood #BeansandLegumes
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Ingredients
  

1 cup dried white beans (cannellini or navy beans), soaked overnight and drained

1 medium onion, chopped

3 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 can (14.5 oz) diced tomatoes, with juice

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (adjust to taste)

1 cup fresh spinach, roughly chopped

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Grated Parmesan cheese for serving (optional)

Instructions
 

Prep the Beans: If you haven't done so the night before, soak the dried white beans in water for at least 8 hours, then drain and rinse.

    Saute Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften and the onions are translucent.

      Combine Ingredients: Transfer the sautéed vegetables to the slow cooker. Add the soaked beans, diced tomatoes with their juice, vegetable broth, oregano, thyme, smoked paprika, and red pepper flakes. Stir everything to combine.

        Cook the Soup: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender.

          Add Spinach: About 30 minutes before serving, stir in the chopped spinach. Season the soup with salt and pepper to taste.

            Serve: Ladle the soup into bowls and garnish with fresh basil leaves. If desired, top with grated Parmesan cheese for extra flavor.

              Prep Time: 15 minutes | Total Time: 7-8 hours | Servings: 6-8

                - Presentation Tips: Serve the soup with a slice of crusty bread for dipping and drizzle a touch of olive oil on top for an added finish.