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Easy Crockpot White Bean Soup Recipe

Crockpot White Bean Soup

iamwinfred
This Crockpot White Bean Soup is a hearty, Mediterranean-inspired meal that practically makes itself. Creamy white beans, fresh vegetables, and aromatic herbs slow-cook together all day, creating deep, comforting flavor with minimal effort. Just toss everything in the slow cooker, walk away, and come home to a pot of something truly special.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soup
Cuisine Mediterranean
Servings 8 servings
Calories 245 kcal

Equipment

  • 6-quart crockpot or slow cooker Programmable timer model recommended
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Large mixing bowl Optional, for soaking beans overnight
  • Colander or strainer For rinsing and draining beans
  • Ladle For serving

Ingredients
  

  • 1 lb dried white beans about 450g; cannellini or great northern beans work best; soaked overnight if time allows
  • 6 cups chicken broth about 1.4 liters; use vegetable broth for a vegetarian version
  • 1 large onion diced
  • 3 carrots diced into 1/2-inch pieces
  • 3 celery stalks diced into 1/2-inch pieces
  • 4 garlic cloves minced
  • 2 cups kale about 60g; thick stems removed, leaves roughly chopped; added in last 30 minutes
  • 1 can diced tomatoes 14.5 oz / 411g; include the juices
  • 2 bay leaves removed before serving
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 tbsp olive oil extra virgin preferred
  • salt and pepper to taste; start with 1 teaspoon of each and adjust at the end

For Serving

  • Parmesan cheese freshly grated; Parmigiano Reggiano recommended
  • extra virgin olive oil for drizzling over each bowl before serving

Instructions
 

  • Rinse dried white beans under cold water, pick out any debris, and drain well. If time allows, soak overnight in cold water to reduce cooking time and improve digestibility; if skipping the soak, add an extra 1–2 hours to cook time.
  • Dice the onion, carrots, and celery into even bite-sized pieces (about 1/2 inch). Mince the garlic, and remove tough kale stems before roughly chopping the leaves. Set aside separately.
  • Add drained beans to the crockpot, then layer in the onion, carrots, celery, and garlic. Pour in the diced tomatoes with their juices, tuck in the bay leaves, and sprinkle oregano and basil evenly over the top. Drizzle with olive oil and season generously with salt and pepper.
  • Pour the chicken broth over all ingredients, making sure the beans are fully submerged — add extra broth or water if needed. Give everything a gentle stir to combine.
  • Place the lid securely on the crockpot and cook on LOW for 8 hours or HIGH for 4 hours, resisting the urge to lift the lid during cooking. The soup is done when the beans are completely tender and mash easily when pressed against the side of the pot.
  • About 30 minutes before serving, stir in the chopped kale, replace the lid, and cook until wilted and tender. Remove the bay leaves, then taste and adjust seasoning. Mash some beans against the pot wall to thicken, or add a splash of broth to thin if needed.
  • Ladle the hot soup into bowls and top with freshly grated Parmesan cheese and a drizzle of good quality extra virgin olive oil. Serve with crusty bread for dipping.

Notes

  • Soak for best results: Soaking beans overnight reduces cooking time and makes them easier to digest. If skipping, add 1–2 extra hours and ensure beans are fully tender before serving.
  • Add kale late: Stir kale in only during the final 30 minutes of cooking to keep it vibrant and avoid a mushy texture.
  • Natural creaminess: For a thicker, creamier soup without any dairy, mash about one-third of the beans against the side of the pot with a wooden spoon or potato masher.
  • Hard water tip: If your beans won't soften after a full cook, hard water or acidic ingredients added too early may be the culprit. Try filtered water and hold the tomatoes until the last hour of cooking.
  • Canned bean shortcut: Substitute three 15-oz cans of white beans, drained and rinsed. Add them in the last hour of cooking so they don't turn mushy.
  • Vegetarian option: Swap chicken broth for vegetable broth for a fully plant-based version.
  • Stovetop method: Sauté vegetables in a large Dutch oven, add remaining ingredients, and simmer for 1.5 to 2 hours until beans are tender, stirring occasionally.
  • Storage: Refrigerate cooled soup in an airtight container for up to 5 days. The soup thickens as it sits — add a splash of broth when reheating.
  • Freezing: Freeze in airtight containers for up to 3 months. Leave headspace for expansion. Thaw overnight in the refrigerator before reheating on the stovetop.
  • Flavor variations: Add cubed ham or smoked sausage for a heartier version, or stir in red pepper flakes and fresh lemon juice at the end for a bright, spicy finish.

Nutrition

Serving: 1BowlCalories: 245kcalCarbohydrates: 38gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 5mgSodium: 650mgPotassium: 825mgFiber: 10gSugar: 4gVitamin A: 85IUVitamin C: 45mgCalcium: 15mgIron: 25mg
Keyword crockpot white bean soup, easy crockpot soup, Mediterranean bean soup, slow cooker white bean soup, white bean soup with kale
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