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Creamy Tuscan White Bean Crockpot Soup – Cozy, Easy, and Comforting

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing aromatics and adding richness.
  • 1 large yellow onion, diced
  • 3–4 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cups low-sodium vegetable or chicken broth
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes (fire-roasted if you like a deeper flavor)
  • 1 sprig fresh rosemary or 1 teaspoon dried
  • 1–2 teaspoons dried Italian seasoning (or a mix of oregano, thyme, and basil)
  • 1 bay leaf
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional, for gentle heat)
  • 2 cups chopped Tuscan kale or baby spinach
  • 1/2 cup heavy cream or 1/2 cup full-fat coconut milk for dairy-free
  • 1/3 cup grated Parmesan cheese (optional, plus more for serving)
  • 1 tablespoon lemon juice (to brighten at the end)
  • Fresh parsley, chopped, for garnish
  • Crusty bread, for serving

Method
 

  1. Sauté the aromatics (optional but recommended): In a skillet over medium heat, warm a tablespoon of olive oil. Add onion, carrot, and celery. Cook 5–7 minutes until softened. Stir in garlic for 30 seconds. Transfer everything to the crockpot.
  2. Add the base ingredients: Pour in broth and tomatoes. Add two cans of beans, rosemary, Italian seasoning, bay leaf, salt, pepper, and red pepper flakes if using. Stir gently.
  3. Create the creamy texture: Mash the remaining can of beans with a fork or blend with a splash of broth until mostly smooth. Add this to the crockpot. It thickens the soup without extra cream.
  4. Slow cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the vegetables are very tender and flavors are well combined.
  5. Stir in greens and cream: About 10 minutes before serving, remove the bay leaf and rosemary stem. Stir in kale or spinach, cream (or coconut milk), and Parmesan. Let the greens wilt and the cheese melt.
  6. Finish and season: Stir in lemon juice. Taste and adjust with more salt, pepper, or red pepper flakes. If it’s too thick, add a splash of warm broth or hot water.
  7. Serve: Ladle into bowls. Top with a drizzle of olive oil, extra Parmesan, and parsley. Serve with warm, crusty bread.