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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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  • JC wrote:

    This recipe was not good. I think the ingredient measurements were off

    • Martha wrote:

      Thanks for taking the time to share your feedback JC – sorry you were disappointed!

  • Emily wrote:

    Can canned navy beans be substituted?

    • Martha wrote:

      Sure Emily – The cook time will be significantly less since the canned navy beans are already cooked.

  • Elyse wrote:

    I literally just read last night that dried beans should never be cooked in crockpot. Can you share modification for cooktop?

    • Martha wrote:

      Hi Elyse – I’ve read that is the case for red kidney beans – but not sure that there is the same issue with the white navy beans in this recipe. You can certainly adapt this to stovetop – just add the pesto and seasonings at the end as you do for the slow cooker version. Without testing the recipe on our end, I’d only be guessing at the cooking time however – so I can’t provide that for you. Hope that helps!

  • Anne Bailey wrote:

    Do the beans need to be soaked over night?

    • Martha wrote:

      Hi Anne – We did not soak the beans overnight ourselves. But we’ve had some readers make this recipe and complain that their beans didn’t soften. If you live in an area where you have hard water or if you are cooking older beans, you could so soak them overnight with baking soda. Hope that helps!

  • Sandi wrote:

    This recipe has been moved to my “Fav” folder! So tasty and easy! Thank you for posting it!

    • Martha wrote:

      You’re very welcome Sandi!

  • Andria wrote:

    I put this soup in the crockpot yesterday at 10am and the beans are still not cooked! Am I doing something wrong? Even if my crockpot is maybe not giving off as much heat as another one, its still been over 24 hours!

    • Martha wrote:

      Wow – I’m not sure Andria! Even if you used a bean that is larger than what the recipe called for they should be cooked by now. I’m wondering if you used some old or stale beans?

  • Mike Pfirrman wrote:

    My wife found this recipe for me to make (I do all the cooking and have 30 years cooking both professionally and at home). There is nothing in the recipe about soaking the beans. If you don’t, they will be hard in the middle and quite nasty. Perhaps you might want to revise that in the recipe for those that don’t normally cook often and understand you have to presoak beans.

    • Martha wrote:

      Hi Mike – We shared the recipe exactly as we made it ourselves – and we did not pre-soak the beans. The beans were not hard in the middle. If you decided to pre-soak the beans – that’s fine but based on our own experience making this recipe it is not necessary.

  • Monica wrote:

    This was delicious! Tasted (and looked) like fancy restaurant soup. The pesto at the end really brightens up the flavors making it a great dish for spring or early summer. I froze about half of it and it reheats wonderfully!

    • Martha wrote:

      We’re glad you enjoyed the recipe (I agree – the pesto totally makes the soup)!

  • Jamie wrote:

    Found your recipe on Pinterest and am trying it today. I figured it was perfect for an ice/snow day home with my boys home from school! But, of course, they distracted me as I was dumping everything in and accidentally added the salt with everything else at the beginning. I didn’t ruin it, did I?? I’m really hoping I didn’t because I am sooooooo looking forward to a nice yummy bowl of your soup tonight! Thanks!

    • Martha wrote:

      I think you’ll be ok Jamie! Adding it at the end allows you to control how much salt is added… Hope you enjoy the soup!

      • Jamie wrote:

        It’s wonderful!! I’m going to serve it with some shredded parmesean. The perfect soup for dinner during this crappy weather. Thanks for posting!

        • Martha wrote:

          Yay Jamie – so glad you are enjoying the soup!

  • Lia Kampman wrote:

    I love this soup! I wasn’t convinced at first, but I made the batch, and I froze some to reheat for lunches later in the month. The freezing/thawing/reheating process really made the pesto standout. I think the pesto carries this recipe (in a good way), so be sure to use one you like. I used an immersion blender to blend in the slow cooker. Will definitely be making this recipe again. Thanks!

    • Martha wrote:

      Thanks Lia! I completely agree…the pesto is the star! We haven’t tried freezing ourself (we ate it too quickly!) – good to know that it is still good even after the thaw! Thanks for writing to us today!

  • Jaime Kihn wrote:

    So I put this in at ten this morning… Accidentally on high. So now at the 7hr mark.. I checked it.. Thinking that it would be mush since it’s on high. But quite the opposite. The beans aren’t cooked really at all. Like i can bite into them, but not a cooked texture. Any thoughts? What did I do wrong?

    • Martha wrote:

      Hmmm…I’m not really sure Jaime – we didn’t have that problem ourselves. Were your beans fresh (old beans can sometimes not soften when you cook them). Or – do you happen to live in an area with very hard water? My husband was recently reading an article that talked about beans not softening when cooked in very hard water – and to add 1/4 teaspoon of baking soda to counteract the effects of the hard water. Otherwise, I’m not sure! Here’s a link with some more info:

  • Jeannette wrote:

    I really like using my crock pot, so I am anxious to make this. Fall is definitely her now, and there’s talk of snow this weekend; this soup will be perfect. However, I’ve never made this before. Aren’t you supposed to add a broth?
    I really like you’re recipes . You open up a whole new world to my stomach; for that, I’m grateful!

    • Martha wrote:

      Hi Jeannette – Thank you so much – we’re glad you found us! This recipe uses just water – but if you’d like, you could definitely use a broth instead (vegetable, chicken or beef) to add even more flavor to the soup!

  • Dawn wrote:

    I made this soup last night but since I do not own a crockpot I did it on the stovetop. It was so delicious. I did omitt the pesto as my husband does not like cheese.
    The smoked paprika really rounds off the flavor of the soup perfectly!

    • Martha wrote:

      So glad you enjoyed it Dawn! I agree – the smoked paprika totally makes the soup! Thanks for taking the time to write to us today!

  • Michelle wrote:

    It sounds really good. Question- do u soak the beans before?

    • Martha wrote:

      Hi Michelle! No soaking is required!

  • Sue wrote:

    The best part for me is that this is basically very healthy. I’m on a healthy eating kick (also trying to lose weight) and this fits in nicely. Unfortunately the wonderful crusty bread that would go so nicely with this is a big fat NO! Oh well.

    • Martha wrote:

      We hope you enjoy the soup Sue! I agree – the crusty bread is the best (but most fattening) part! Thanks for writing to us today!

  • Melissa from wrote:

    I could live eating soup like this everyday during this season. Making it!

    • Martha wrote:

      I hope you enjoy it Melissa!

  • valmg @ From Val’s Kitchen wrote:

    That sounds yummy! I wasn’t expecting to see pesto in there.

    • Martha wrote:

      Thanks Val!

  • Kim Beaulieu wrote:

    I wish I could buzz on over for a bowl of this right now. It looks like perfection to me.

    • Martha wrote:

      Thank you Kim!

  • Meseidy wrote:

    Great satisfying fall soup!

    • Martha wrote:

      Thanks Meseidy!

  • Aly ~ Cooking In Stilettos wrote:

    These photos are stunning and this recipe – ultimate comfort food. I’m bookmarking this to make during those days when I break out the slow cooker. Love it!

    • Martha wrote:

      Thanks Aly!

  • Stephanie @ Back For Seconds wrote:

    Oh wow. Pure comfort food here!

    • Martha wrote:

      Thanks Stephanie!

  • Amanda @The Kitcheneer wrote:

    I could definitely curl up with a book and slurp this soup down about now! Looks delicious!

    • Martha wrote:

      Thanks Amanda!

  • 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!

  • [email protected] 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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