Slow Cooker Tuscan White Bean Soup
A hearty Tuscan white bean soup slow-cooked with cannellini beans, sausage, kale, pesto, and lemon for a rich, comforting meal with minimal prep.
Servings: 8 people
Ingredients
- 2 carrots diced
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- ¼ cup basil pesto
- ¼–½ teaspoon dried red pepper flakes
- 8 cups chicken broth
- 30 ounces cannellini beans, rinsed and drained (or Great Northern or Navy beans) 2 cans
- 1 pound mild Italian sausage casings removed
- 1 bunch kale roughly chopped with stems removed
- 3 Tablespoons fresh lemon juice + 1 tablespoon lemon zest
- Salt and pepper to taste
Instructions
- Prep the vegetables by chopping the carrots and onion, and mincing the garlic cloves.2 carrots, 1 medium yellow onion, 4 cloves garlic
- Add the chopped vegetables to a large slow cooker along with pesto, red pepper flakes, and chicken broth. Cover tightly with lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.¼ cup basil pesto, ¼–½ teaspoon dried red pepper flakes, 8 cups chicken broth
- Remove lid and add in sweet Italian sausage, breaking it up into small bite-size chunks. Stir in kale, rinsed and drained cannellini beans, and lemon juice and zest.30 ounces cannellini beans, rinsed and drained (or Great Northern or Navy beans), 1 pound mild Italian sausage, 1 bunch kale, 3 Tablespoons fresh lemon juice + 1 tablespoon lemon zest
- Cover again and cook on high for another 30-45 minutes until sausage is cooked through and soup is hot.
- Serve with Parmesan cheese to sprinkle on top. Leftover soup can be refrigerated for 3 days or frozen for up to 3 months.Salt and pepper
Video
Notes
- Cannellini, Great Northern, or Navy beans all work well in this soup.
- Add the sausage directly to the broth to keep prep simple.
- Spinach can replace kale; add it at the end so it doesn’t overcook.
- A small splash of lemon at the end brightens the whole pot.
- Add a Parmesan rind to the slow cooker for a deeper, savory flavor.
- Store leftovers in the fridge for 3 days or freeze for up to 3 months.
- Reheat on the stove with a little broth if the soup thickens.
Nutrition
Calories: 382kcal | Carbohydrates: 30g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 44mg | Sodium: 1371mg | Potassium: 976mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4351IU | Vitamin C: 42mg | Calcium: 150mg | Iron: 5mg
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