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Slow Cooker Tuscan White Bean Soup - A Family Feast

Slow Cooker Tuscan White Bean Soup

Yield: 6-8 servings 1x
Prep: 10 minsCook: 8 hoursTotal: 8 hours 10 minutes
Scale:

Ingredients

  • 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

Instructions

  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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