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Slow Cooker Tuscan White Bean Soup - A simple, flavorful and hearty soup!

My friend Jessica is a fellow foodie and whenever we see each other, she often tells me about great recipes that she has made for her family! A while ago (last winter actually) she told me about this delicious white bean soup that her family loved – and it was the inspiration behind today’s Slow Cooker Tuscan White Bean Soup!

This Tuscan White Bean Soup couldn’t be any easier to make – it’s literally one of those recipes that you just toss everything into the slow cooker and then press the ‘on’ button.   It’s a simple soup – navy beans, garlic and diced carrots, celery and onion – plus a collection of dried herbs including bay leaf, rosemary, thyme and smoked paprika, as well as salt and pepper.

Slow Cooker Tuscan White Bean Soup - A simple, flavorful and hearty soup!

We adapted the original recipe by adding in some prepared pesto at the end which really added a great boost of flavor to this hearty and filling soup!

This soup can be puréed in a blender after it is cooked to give it a completely smooth consistency if you’d like. We preferred a slightly chunky soup – so we only puréed half of the cooked soup and then stirred it back into the rest of the cooked beans and diced vegetables before serving.

Recipe adapted from Budget Bytes.

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Slow Cooker Tuscan White Bean Soup - A Family Feast

Slow Cooker Tuscan White Bean Soup

  • Prep Time: 10 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 6-8 servings


  • 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


  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). Pour the pureed soup back into the slow cooker with the un-pureed soup and stir to combine.
  5. 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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  • Lora @cakeduchess wrote:

    I’m so ready for fall and slow-cooker recipes…especially luscious soup recipes like yours!

    • Martha wrote:

      Thanks Lora – If the weather is cold, at least we can enjoy delicious soup!

  • Brenda@Sugar-Free Mom wrote:

    That is my kind of soup!! Love that bowl you used as well!

    • Martha wrote:

      Thanks Brenda! (I bought the bowl at a Salvation Army thrift store!) 🙂

  • christine wrote:

    Slow cooker soups are perfect for the cold weather. This one looks so comforting I can picture myself in a nice thick sweater, curled up in front of a fire eating a big bowl of it!

    • Martha wrote:

      I agree Christine – they are perfect for the cold weather!

  • Jodee Weiland wrote:

    This soup looks so hearty and delicious for those fall and winter days ahead! What a great combination of ingredients used to create great flavor….thanks for sharing!

    • Martha wrote:

      Thanks Jodee!

  • Ashley @ Wishes and Dishes wrote:

    This looks amazing! I love that you added pesto in to this soup – I never would have thought to do that.

    • Martha wrote:

      Thank you Ashley!

  • Ginny McMeans wrote:

    Absolutely gorgeous. I am so happy to see that it is vegan too!

    • Martha wrote:

      Thanks Ginny! Yes – vegan as long as the pesto you add doesn’t have Parmesan in it! (Our recipe for pesto that we link to does include the cheese…)

  • kellie @ The Suburban Soapbox wrote:

    Love that you added pesto at the end, what a great idea!!!! Will be making this very soon!

    • Martha wrote:

      Thanks Kellie! Hope you enjoy it!

  • Renee – Kudos Kitchen wrote:

    I prefer a chunky soup too so I appreciate that you left texture. It’s also a great suggestion to puree the soup for those that like creamy soups. Nice that you have options with this one. It looks wonderful!

    • Martha wrote:

      Thanks Renee!

  • Heather // girlichef wrote:

    Tuscan White Bean Soup is one of my favorites, I usually make it extra garlicky. I am loving your idea of swirling in pesto, I bet it tastes fabulous!

    • Martha wrote:

      Great idea Heather! What’s great about recipes like this is that you can easily adapt the ingredients and flavors based on what you like!

  • Nutmeg Nanny wrote:

    My slow cooker was used 4 times last week! I loooooove slow cooker soups.

    • Martha wrote:

      I’ve got to check out your recipes! (We don’t use our slow cooker nearly enough – but it’s so convenient!)

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