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To make this soup, gather these ingredients: - 2 cups dry cannellini beans, soaked overnight and rinsed - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes, with juices - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (adjust to taste) - 1 cup fresh spinach, chopped - 1 cup heavy cream (or coconut cream for a dairy-free option) - Salt and pepper to taste - Fresh basil leaves for garnish Soaking the cannellini beans helps them cook evenly. Rinse them well after soaking. Chop the onion, garlic, carrots, and celery into small pieces for better flavor. Mince the garlic finely to release its aroma. If you want more spice, add extra red pepper flakes. Remember to taste as you go! You can swap dry cannellini beans with canned ones. If you do this, use about 3 cans. For the heavy cream, coconut cream works well for a dairy-free option. You can also switch fresh spinach with kale or Swiss chard. If you dislike tomatoes, you can leave them out or use tomato sauce instead. To make this soup, start by gathering your ingredients. You will need soaked cannellini beans, diced onion, minced garlic, diced carrots, diced celery, and canned tomatoes. Place all these into your slow cooker. The beans need to be soaked overnight for the best texture. This softens them and cuts cooking time down. Next, add in the vegetable broth. Stir everything well to mix the flavors. Set your slow cooker to low for eight hours or high for four hours. This slow cooking method helps the beans become tender and creamy. Make sure to cover the pot tightly to keep all the steam inside. About 30 minutes before serving, stir in chopped spinach and heavy cream. Cooking it uncovered at this stage allows the soup to thicken slightly. This will create a rich, creamy texture that you will love. Before serving, taste your soup! Adjust the salt and pepper to your liking. Remember, fresh herbs elevate flavor. Add fresh basil leaves on top as a garnish. This not only looks nice but also gives a fresh aroma. Your Slow Cooker Creamy Tuscan Bean Soup is now ready to enjoy! Slow cooking makes the flavors blend well. Start by soaking your beans overnight. This helps them cook evenly and stay tender. Add all your ingredients in layers. Place the beans at the bottom, followed by the veggies, and then the broth. This prevents burning and ensures a well-cooked soup. You can play with flavors to fit your taste. If you love heat, add more red pepper flakes. Want it herbier? Toss in more oregano or basil. A squeeze of lemon juice at the end can brighten the soup. You can also swap the vegetable broth for a richer chicken broth. To make the soup creamier, use heavy cream or coconut cream. Stir it in about 30 minutes before serving. If you like a thicker soup, mash some beans with a fork. This gives a lovely texture. For a lighter option, use less cream or skip it altogether. Adjust it to your liking for the best results. {{image_2}} You can easily boost the flavor of your soup. Here are some great add-ins: - Cooked sausage adds a hearty touch. - Mushrooms give a nice earthy taste. - Parmesan cheese adds a salty depth. - Lemon juice brightens the flavors. Each of these options can change the flavor profile. Feel free to try a mix! This soup can fit vegetarian and vegan diets. Use coconut cream instead of heavy cream. It makes the soup rich without dairy. To add protein, toss in some lentils or chickpeas. These options make it filling and tasty. You can change ingredients based on the season. In spring, add asparagus or peas for freshness. Summer is great for zucchini or bell peppers. In fall, consider butternut squash or sweet potatoes. These seasonal swaps keep your soup exciting and vibrant. To keep your Slow Cooker Creamy Tuscan Bean Soup fresh, let it cool first. Use an airtight container for storage. This will help keep the flavors bright and the soup safe to eat. Store it in the fridge for up to 4 days. Make sure to label the container with the date. When you're ready to enjoy your soup again, heat it on the stove. Pour the soup into a pot and warm it over low heat. Stir it often to ensure even heating. You can also microwave it in a bowl. Heat for 1-2 minutes, stirring halfway through. This keeps the cream smooth. If you want to save some for later, freezing works well. Place cooled soup in a freezer-safe container. Leave some space at the top for expansion. It will last up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat as described above. Enjoy your flavorful soup anytime! You can store this soup in the fridge for about five days. Make sure to keep it in an airtight container. If you want to keep it longer, freeze it. It can last for up to three months in the freezer. Just thaw it overnight in the fridge before reheating. Yes, you can use canned beans. They save time and work well in this recipe. If you go this route, use about four cups of canned cannellini beans. Rinse and drain them before adding to the slow cooker. Cut the cooking time to about two hours on low or one hour on high. Yes, this soup is gluten-free. All the ingredients I listed do not contain gluten. Just be sure to check the vegetable broth label to confirm it meets your needs. This makes it a great option for anyone with gluten sensitivities. In this post, we covered the key ingredients, step-by-step cooking methods, and helpful tips for making delicious Slow Cooker Creamy Tuscan Bean Soup. You learned how to enhance flavor, create variations, and store your soup properly. Use these tips to make your soup tasty and enjoyable. Experiment with the ingredients and methods to suit your taste. With a little practice, you’ll master this comforting dish. Happy cooking!

Slow Cooker Creamy Tuscan Bean Soup

Warm up with this comforting Slow Cooker Creamy Tuscan Bean Soup that’s easy to make and packed with flavor! Made with cannellini beans, fresh veggies, and a touch of cream, this soup is perfect for chilly days. Simply toss all ingredients into your slow cooker and let it do the work. Ready in just over 8 hours, this wholesome recipe is ideal for busy weeknights. Click to explore the full recipe and savor every spoonful!
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Ingredients
  

2 cups dry cannellini beans, soaked overnight and rinsed

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (14 oz) diced tomatoes, with juices

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (adjust to taste)

1 cup fresh spinach, chopped

1 cup heavy cream (or coconut cream for a dairy-free option)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In your slow cooker, add the soaked and rinsed cannellini beans, diced onion, minced garlic, diced carrots, diced celery, and diced tomatoes with their juices.

    Pour in the vegetable broth and stir to combine all the ingredients.

      Sprinkle in the dried oregano, dried basil, and red pepper flakes, and season with salt and pepper to taste.

        Cover the slow cooker and set it on low for 8 hours, or on high for 4 hours, until the beans are tender and creamy.

          About 30 minutes before serving, stir in the chopped spinach and heavy cream. Allow it to cook uncovered to brighten the flavors and thicken the soup slightly.

            Taste and adjust seasoning as necessary, adding more salt and pepper if needed.

              Once done, serve hot and garnish with fresh basil leaves for added aroma and flavor.

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