Crock-Pot Tuscan Bean Soup Recipe

3.13 from 8 votes

Crock-Pot Tuscan Bean Soup Recipe

Warm up your chilly fall and winter nights with this healthy, high-fiber Crock-Pot Tuscan Bean Soup! This easy slow cooker recipe combines a rustic medley of protein-rich kidney beans, cannellini beans, and garbanzo beans with savory pancetta and aromatic vegetables. Fresh herbs like rosemary, thyme, and oregano meld together in a rich, flavorful broth as it cooks to perfection. Serve with warm slices of crusty French bread for the ultimate cozy comfort meal.

Prep Time30

Cook Time4

Total Time4 30

Course: Soups, Stews and Chili

Cuisine: Italian

Keyword: Bacon, Comfort Food, Crock-Pot Soup Recipes, Easy Crock-Pot Recipes, Easy Recipes, Healthy, Soup

Crock-Pot Size: 6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot

Servings: Servings

Calories: 428kcal

Author: Heidi Kennedy

Equipment

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.

Nutrition