Slow Cooker Tuscan Bean Soup
  • 1cup dry navy beans, rinsed
  • 2cups unsalted vegetable stockgluten free
  • 2cups water
  • 1medium yellow onion, finely choppedabout 1 cup
  • 1 large or 2medium carrots, peeled and finely choppedabout 1 cup
  • 2cloves garlic, minced
  • ½teaspoon dried oregano
  • ½teaspoon dried thyme
  • ½teaspoon dried parsley
  • ¼teaspoon dried rosemary
  • ¼teaspoon cracked black pepper
  • ¼teaspoon crushed red pepper flakes
  • 2dried bay leaves
  • 2medium tomatoes, chopped
  • 1medium zucchini, finely choppedabout 1½ cups
  • 4cups fresh baby spinach
  • ½teaspoon salt
  • ½cup shredded Parmesan cheese
  1. In a 4- to 6-quart slow cooker, stir together beans, vegetable stock, 2 cups water, onion, carrot, garlic, oregano, thyme, parsley, rosemary, black pepper, red pepper flakes and bay leaves. Cover and cook on low setting for 8 hours.
  2. After 8 hours, remove and discard bay leaves. Directly in the bowl of the slow cooker, use a potato masher to mash the bean mixture a few times (this will thicken it slightly but leave most of the beans intact). Add tomatoes, zucchini, spinach and salt. Stir well until spinach just starts to wilt; then cover and cook an additional 20–25 minutes on low. Stir in about ¾ of the Parmesan right before serving. Garnish servings with remaining Parmesan.
Recipe Notes
Nutrition Facts
Slow Cooker Tuscan Bean Soup
Amount Per Serving
Calories 280 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 7mg 2%
Sodium 576mg 24%
Total Carbohydrates 46g 15%
Dietary Fiber 17g 68%
Sugars 7g
Protein 18g 36%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1¾ cups): 280 cal, 4g fat (1g mono, 1g poly, 2g sat), 7mg chol, 576mg sodium, 46g carb (17g fiber, 7g sugars), 18g protein