Tuscan Bean Soup Recipe -Slow Cooker Recipe

I’ve always been extremely fond of bean soups this time of year! And my very favorite bean soup of all is this Slow Cooker Tuscan Bean Soup. I’ve been making variations of this soup for a few years but this version was my absolute favorite! I think this soup is so delicious because I use my slow cooker. Those hours of cooking help the flavors meld together. The vegetables are very tender, the beans are soft and creamy, and because the greens are added at the end, they don’t end up overcooked.

WHAT TYPE OF BEANS ARE USED IN SLOW COOKER TUSCAN BEAN SOUP?

I really love the yellow-eye beans from Rancho Gordo. They are rich, creamy, and mild….essential for New England baked beans but versatile enough for almost any cuisine!

Yellow Eye is a beautiful and lovable bean. You'll find them as at home in a New England pantry, waiting to meet a smoked ham hock, as you would a vegan restaurant in Northern California, paired with seasonal vegetables for a rich, delicious soup.

The cooked beans are soft and melt-in-your-mouth smooth. They are mild enough that they'll take on any of the flavors you use during cooking. 

Such a fan of all the heirloom beans from Rancho Gordo!! They are the only beans I cook with now since discovering them many years ago. They were even included in my 2021 Holiday Gourmande Gift Guide and my 2022 Gourmande Gift Guide!

Slow Cooker Tuscan Bean Soup

This easy, Italian-style white bean soup is loaded with vegetables and leafy greens. Making it in the slow cooker takes only a few minutes to prep in the morning and it's ready in time for dinner. Plus the house smells fantastic as it cooks! Just perfection for a winter night.

Ingredients

  • 1 pound dry yellow eye beans from Rancho Gordo

  • 2 large carrots peeled and diced

  • 3 large celery stalks diced

  • 1 yellow or white onion diced

  • 3 cloves garlic minced or chopped

  • 1 bay leaf

  • 1 tablespoon Italian seasoning

  • 6 cups Veggie Broth

  • 1 tablespoon salt

  • Ground black pepper to taste

  • 1 large bunch Spinach or Kale

  • 6 strips of uncooked bacon

  • Fresh herbs for garnish

  • Rustic bread for serving (optional but highly recommend)

    Instructions

    1. Sort through and rinse beans several times in cool water. Add to the slow cooker along with the diced carrots, celery, onions, garlic, bay leaf, bacon, and dried herbs. Add the broth.

    2. Cover and cook on HIGH for 3-4 hours, or LOW for 10-12 hours. Remove lid from slow cooker and add the salt and pepper. Let cook for another 30 minutes on LOW or 1-1½ hours on HIGH, or until beans are soft.

    3. Before serving, stir in the chopped greens. Garnish with herbs and serve with a slice of bread.

      ENJOY!

RecipesSamantha RubleComment