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Slow cooker white bean soup.
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Slow Cooker Tuscan White Bean Soup

5 from 1 vote

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
This slow cooker white bean soup with Tuscan kale is a wholesome and nourishing soup that combines creamy white beans with hearty Tuscan kale. It's warming, nutritious and meal prep friendly.



  • 3 (15 ounce) cans cannellini beans rinsed and drains (4.5-5 cups beans)
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 3 large carrots chopped
  • 3 ribs celery chopped
  • 1/3 cup dry white wine
  • 2 cups kale chopped with stems removed
  • 5 cups low-sodium vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • fresh parsley for topping
  • vegan parmesan for topping


  • Add all ingredients to a slow cooker.
  • Slow cook on high for 4 hours or low 6 to 8 hours. Remove bay leaves.
  • Serve soup hot topped with fresh parsley, vegan parmesan cheese, and side of crusty bread, or as desired.

Freezing Instructions:

  • Freeze before cooking: Place all ingredients except the white wine and broth in a gallon-sized ziplock bag. Freeze for up to 3 months. When ready to cook, dump in crockpot, add liquids, and cook as usual.
    Freeze after cooking: Allow the soup to cool completely. Freeze in individual serving sizes or in mason jars. Freeze for up to 3 months. Defrost in the refrigerator or reheat from frozen in the microwave or on the stovetop until warmed through again.


  • This soup is freezer friendly! 


Calories: 233kcal | Carbohydrates: 43g | Protein: 13g | Fat: 1g | Sodium: 471mg | Fiber: 11g | Sugar: 5g

Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Course Main Course
Cuisine Italian

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5 from 1 vote

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