• Prep Time: 10-minutes
  • Cooking Time:
  • Serves: 6-8 servings

Slow Cooker Tuscan White Bean Soup

  • Recipe Submitted by on

Category: Healthy Recipes, Carrots, Dinner Party, Main Dish, Soups

 Ingredients List

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced garlic (about 4 cloves)
  • 1 cup diced onion (about 1 medium)
  • 1½ cups sliced carrots (about ½ pound)
  • 4 stalks celery, sliced
  • 1 pound dry navy beans, rinsed and picked over to remove any debris
  • 1 bay leaf (left whole)
  • 1 teaspoon dried crushed rosemary
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon smoked paprika
  • Freshly ground black pepper (15-20 cranks from a pepper mill)
  • 6 cups water
  • ½ cup prepared pesto (see our recipe here or your favorite jarred
  • version)
  • 1 teaspoon salt, plus more to taste

 Directions

1. In a large (5-quart+) slow cooker, pour in the olive oil and tip to coat the bottom of the slow cooker insert.

2. Add all of the other ingredients ”“ EXCEPT the salt and the pesto ”“ to the slow cooker and stir to combine.

3. Place the lid on the slow cooker and cook on low for 8 hours.

4. After 8 hours, remove the lid and stir the soup. Place half of the soup into a blender and process until smooth (leave the other half in the slow cooker).

5. Pour the pureed soup back into the slow cooker with the un-pureed soup and stir to combine.

6. Stir in the pesto plus 1 teaspoon salt and stir again to combine. Add additional salt and pepper to taste if desired.

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