Warm up with this healthy, high-fiber Crock-Pot Tuscan Bean Soup. A delicious slow cooker recipe loaded with beans, veggies, and pancetta. Perfect for chilly nights!
Easy Crock-Pot Tuscan Bean Soup | Healthy Slow Cooker Recipe
First, imagine coming home to a rich, savory aroma while a comforting meal simmers on your counter. When the crisp air of a chilly fall or winter night rolls in, our bodies naturally crave wholesome food. Therefore, this healthy Crock-Pot Tuscan Bean Soup is the ultimate comfort solution, combining rustic Italian flavors with effortless cooking. Furthermore, this vibrant dish delivers maximum flavor with minimal effort.
Additionally, this gluten-free and high-fiber slow cooker masterpiece is packed with protein-rich beans, aromatic vegetables, and savory pancetta. Meanwhile, using a reliable slowcooker lets fresh herbs like rosemary, thyme, oregano, and garlic meld into a deep, flavorful broth. Best of all, this recipe is wonderfully versatile; you can easily boost its nutrition by tossing in fresh chopped kale during the final half-hour.
Want to stretch this meal further? Add a cup or two of uncooked small pasta (like macaroni noodles) into the slow cooker during the last 30 to 45 minutes of cooking. If you are on a gluten-free diet use GF pasta.
Finally, serve this creation with warm slices of crusty French bread for a complete meal. Ultimately, this recipe elevates your weekly meal rotation and proves healthy eating still feels deeply indulgent. Dust off your Crock-Pot today and let it do all the heavy lifting!
Frequently Asked Questions:
Yes, you can easily adapt this slow cooker recipe for a vegetarian lifestyle by omitting the pancetta, substituting olive oil for any remaining cooking needs, and swapping the chicken stock out for a rich vegetable stock.
To boost the nutrition of your Crock-Pot soup, wash and chop two heads of fresh kale and stir them directly into the slowcooker about 30 minutes before the cooking time is complete, allowing them to wilt into the savory broth.
Yes, all of the core ingredients included in this Crock-Pot recipe—from the beans and vegetables to the broth and spices—are naturally gluten-free. Just be sure to serve it with your favorite certified gluten-free bread if you have a severe allergy or sensitivity.
Absolutely! This high-fiber soup tastes even better the next day as the flavors continue to meld. Store any leftover soup in an airtight container in the refrigerator for up to 4 days, and reheat gently on the stovetop or in your microwave.
Special Diets
This recipe for Crock-Pot Tuscan Bean Soup is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
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Crock-Pot Tuscan Bean Soup Recipe
Equipment
- 6 Quart Crock-Pot (or larger)
Ingredients
- 14 ounces Canned Kidney Beans (drained)
- 14 ounces Canned Cannellini Beans (drained and rinsed)
- 3 tablespoons Olive Oil
- ½ pound Pancetta (diced)
- 2 cups Onions (diced)
- 1 cup Celery (diced)
- 1 cup Carrots (diced)
- 4 cloves Garlic (sliced)
- 14 ounces Canned Diced Tomatoes
- 14 ounces Canned Garbanzo Beans (drained and rinsed)
- 2 quarts Chicken Stock
- 2 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
- 1 sprig Fresh Oregano
- 1 whole Bay Leaf
- 1 teaspoon Crushed Red Pepper Flakes
- ½ teaspoon Freshly Ground Black Pepper
- Kosher Salt (to taste)
Instructions
- In a large skillet heat the olive oil and the pancetta until the pancetta is slightly crispy.
- With a slotted spoon remove the pancetta from the pan and add the onion, celery, carrots and garlic and cook until softened and the onion is starting to turn translucent. About 5 minutes.
- Add the cooked vegetable mixture and the pancetta as well as the drippings from the pan into the bottom of a 6 quart or larger slow cooker.
- Add the remaining ingredients and cover and cook on LOW for 4 hours.
- 30 minutes prior to serving add in 2 heads of washed and chopped kale if so desired.
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