Slow Cooker Tuscan Bean Soup

$- Mixed Beans Overview For this soup, I use 2 cups of mixed beans. Cannellini, kidney, and black beans work well. Soak them overnight, rinse, and drain. This step helps soften them and makes cooking easier. - Fresh Vegetables Needed You will need: - 1 large onion, finely diced - 3 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 stalks celery, diced - 2 cups fresh kale, stems removed and chopped - 1 can (14.5 oz) diced tomatoes, including juice These fresh veggies add nutrition and flavor to your soup. They create a nice base and add color. - Seasonings and Optional Ingredients For seasoning, gather: - 4 cups vegetable broth (homemade or store-bought) - 1 tablespoon Italian seasoning blend - 1 teaspoon red pepper flakes (optional for added heat) - Salt and freshly ground black pepper to taste - 1 tablespoon extra virgin olive oil - Fresh basil leaves, for garnish The Italian seasoning gives the soup its classic flavor. Red pepper flakes can add a nice kick if you like spice. Salt and pepper enhance all the tastes, while basil adds a fresh touch when serving. Start by heating olive oil in a skillet over medium heat. Add diced onion, carrots, and celery. Sauté these for about five minutes. Stir often until the veggies soften and the onion turns translucent. Then, add minced garlic and cook for one more minute. This step builds a great base for your soup. Once done, transfer the sautéed vegetables to your slow cooker. Make sure to scrape in all those tasty bits from the skillet. Now, it’s time to layer the ingredients. Add the soaked and drained mixed beans next. Then, pour in the can of diced tomatoes with all their juice. Follow this with vegetable broth and your Italian seasoning. If you like heat, sprinkle in red pepper flakes as well. After adding everything, stir gently to mix all the ingredients. This helps ensure even flavor throughout the soup. Cover the slow cooker with its lid. You can choose to cook on low for six to eight hours or on high for three to four hours. The cooking time will depend on your schedule. Check for doneness by tasting a bean. It should be tender and flavorful, ready to enjoy. About 15 minutes before serving, stir in the chopped kale. It will wilt quickly in the warm soup. This adds a fresh touch to your meal. Finally, taste the soup and adjust the seasoning with salt and freshly ground black pepper. This step is key to making the flavors pop. Enjoy serving your Tuscan bean soup in warmed bowls, topped with fresh basil leaves for a lovely finish. To make your Slow Cooker Tuscan Bean Soup burst with flavor, focus on herbs and spices. I recommend using: - 1 tablespoon Italian seasoning blend - 1 teaspoon red pepper flakes (optional for heat) These add depth. You can also try adding fresh herbs like rosemary or thyme for a fragrant note. For texture, consider adding a splash of balsamic vinegar or a squeeze of lemon juice just before serving. This brightens the flavors and adds a zing. Pair your soup with crusty artisan bread. This adds a nice crunch to each bite. You can also serve it with a simple salad for a fresh touch. For garnishing, sprinkle fresh basil leaves on top just before serving. A drizzle of extra virgin olive oil also enhances the soup’s look and taste. This recipe is already vegetarian. To make it vegan, simply ensure your vegetable broth is free from animal products. You can also add more veggies like bell peppers or zucchini for added nutrition. For extra flavor, toss in some nutritional yeast. It gives a cheesy taste without dairy. {{image_4}} You can mix beans for more flavor and texture. Try these options: - Navy Beans: Creamy and mild, they add richness. - Pinto Beans: Earthy and soft, they blend well with spices. - Chickpeas: Add a nutty taste and extra protein. Using different beans gives you a unique taste. Each type has its own benefits. It can change your soup from ordinary to extraordinary! Adding protein makes the soup heartier. Here are two easy ways: - Incorporating Sausage or Chicken: Slice cooked sausage or diced chicken into the pot. Both add a savory flavor. Use Italian sausage for a spicy kick. - Vegetarian Protein Sources: For a meat-free option, add lentils or quinoa. They are great sources of protein and keep the soup filling. These options allow you to customize your dish based on your diet or mood. You can give your soup a local twist. Here are some ideas: - Italian Variants to Try: Add some pancetta or prosciutto for a smoky flavor. Top with grated Parmesan for an authentic touch. - Cultural Influences on Ingredients: Use spices from other cultures, like cumin or coriander. This adds a new dimension to your soup. Exploring these adaptations can make your Tuscan Bean Soup exciting and new every time! - Store leftovers in airtight containers. - Let soup cool before sealing it. - Keep in the fridge for up to 4 days. - To freeze, use freezer-safe containers. - Leave some space at the top for expansion. - Thaw overnight in the fridge before reheating. - Use within three months for best taste. - Reheat in a pot over low heat. - Stir often to heat evenly. - If soup is thick, add a splash of broth. - Serve hot and enjoy! Yes, you can use dried beans. They add great taste and texture. First, soak the dried beans overnight. This helps them cook better. Rinse and drain them well before adding to the soup. You will need to cook the soup longer if using dried beans. Aim for 8-10 hours on low or 4-6 hours on high. This will ensure the beans get soft and delicious. If you want heat, try adding more red pepper flakes. Start with a pinch and taste. You can also add chopped jalapeños or diced green chilies. For a smoky flavor, try some smoked paprika. These options will give your soup a nice kick. Tuscan bean soup is full of nutrients. Beans are a great source of protein and fiber. They help keep you full longer. The vegetables add vitamins and minerals. Kale is rich in antioxidants and vitamins A, C, and K. This soup is also low in fat, making it a healthy choice. Yes, you can swap out the vegetable broth. Chicken broth adds a nice flavor. If you want a richer taste, try mushroom broth. Each type of broth will change the flavor slightly, so pick what you like best. You learned how to make Tuscan Bean Soup using fresh ingredients and simple steps. From mixing beans to adding your favorite seasonings, this soup is delicious and healthy. I shared tips for enhancing the flavor and storing leftovers. Remember, you can customize it with proteins or spices to fit your taste. Enjoy making this warm dish that draws on various cultural influences. Explore new variations and feel free to experiment. Your soup will not only taste great but also nourish and satisfy. Happy cooking!$

Savor the flavors of this Slow Cooker Tuscan Bean Soup, a hearty and nutritious dish perfect for any occasion! With ingredients like mixed beans, fresh kale, and aromatic herbs simmered to perfection, this recipe is not only easy to make but also packed with goodness. Ready in just a few hours, it's the ideal comfort meal. Click through to discover the full recipe and delight your taste buds! #SlowCookerSoups #HealthyEating #VegetarianRecipes #ComfortFood

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Ingredients

2 cups mixed beans (cannellini, kidney, and black beans are great choices), soaked overnight, rinsed, and drained

1 large onion, finely diced

3 cloves garlic, minced

2 medium carrots, peeled and diced

2 stalks celery, diced

1 can (14.5 oz) diced tomatoes, including juice

4 cups vegetable broth (homemade or store-bought)

2 cups fresh kale, stems removed and chopped

1 tablespoon Italian seasoning blend

1 teaspoon red pepper flakes (optional for added heat)

Salt and freshly ground black pepper to taste

1 tablespoon extra virgin olive oil

Fresh basil leaves, for garnish

Instructions

In a skillet over medium heat, warm the olive oil. Add the diced onion, carrots, and celery. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Add the minced garlic and continue to sauté for another minute until fragrant.

Transfer the sautéed vegetable mixture to your slow cooker, ensuring all the goodness makes it in.

Add the soaked and drained mixed beans, diced tomatoes (with their juices), vegetable broth, Italian seasoning, and red pepper flakes (if you're adding a kick) to the slow cooker. Stir gently to combine all the ingredients evenly.

Cover the slow cooker with its lid. Cook the mixture on low for 6-8 hours or on high for 3-4 hours, or until the beans are tender and the flavors meld beautifully.

About 15 minutes before you plan to serve, stir in the chopped kale. Allow it to wilt in the residual heat of the soup, incorporating a fresh and vibrant element.

Taste the soup and season with salt and freshly ground black pepper, adjusting to your preference.

Ladle the soup into bowls and garnish each serving with fresh basil leaves for a burst of flavor and color.

Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6

- Presentation Tips: Serve the soup in warmed bowls. For a finishing touch, drizzle a little extra virgin olive oil on top. Pair with crusty artisan bread for a satisfying and hearty meal that complements the soup perfectly.