CrockPot Tuscan White Bean and Garlic Soup

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Crockpot creamy tuscan white bean soup, with roasted garlic and a touch of sage. So simple and inexpensive to make, and so so good. Leftovers can be frozen.

Creamy tuscan white bean soup, with roasted garlic and a touch of sage. So simple and inexpensive to make, and so so good. Leftovers can be frozen.Crock-Pot Tuscan White Bean and Garlic Soup

I love coming back home to a hot slow cooked meal, a few other crock pot favorites are Brown Sugar Baked Beans, Chickpea Sweet Potato Stew, and Navy Bean Bacon and Spinach Soup.

This started out as an experiment, and ended as a soup. I never know what to expect when I throw something in the slow cooker, I wanted to see if I can cook white beans in the crock pot without soaking them first. The answer is yes you can; it took about 3-4 hours on high. But they basically looked like cooked beans in water, not like a thick pot of beans that I imagined. The quick solve was turning this into a great tasting soup.

As a kid, I remember my Mom pureeing all my soups to make me eat them. As an adult, I tend to still like my beans pureed in my soup. You can leave some beans whole as I did to give it some texture, or blend the whole thing, up to you.

Creamy tuscan white bean soup, with roasted garlic and a touch of sage. So simple and inexpensive to make, and so so good. Leftovers can be frozen.

My method for roasting garlic is a little unconventional, I peel my cloves before roasting because I prefer not to have to do it after. Completely up to you how you roast your garlic, the end result is the same. If you are pressed for time, and wish to skip the roasted garlic, it will still taste wonderful. I personally think adding them makes it go from good to great.

Note: if you want to make this vegetarian, substitute the chicken bouillon for vegetable.

Creamy tuscan white bean soup, with roasted garlic and a touch of sage. So simple and inexpensive to make, and so so good. Leftovers can be frozen.

Creamy tuscan white bean soup, with roasted garlic and a touch of sage. So simple and inexpensive to make, and so so good. Leftovers can be frozen.

Creamy tuscan white bean soup, with roasted garlic and a touch of sage. So simple and inexpensive to make, and so so good. Leftovers can be frozen.

Creamy tuscan white bean soup, with roasted garlic and a touch of sage. So simple and inexpensive to make, and so so good. Leftovers can be frozen.
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4.50 from 4 votes
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Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)

241 Cals 15 Protein 41 Carbs 3 Fats
Prep Time: 5 mins
Cook Time: 4 hrs
Total Time: 4 hrs 5 mins
Yield: 7 servings
COURSE: Soup
CUISINE: American
Creamy tuscan white bean soup, with roasted garlic and a touch of sage. So simple and inexpensive to make, and so so good. Leftovers can be frozen.

Ingredients

  • 1 lb dry Cannellini beans, rinsed
  • 1 head garlic, peeled
  • 8 cups water
  • 4 sage leaves, plus more for garnish
  • 2 tsp olive oil
  • 1 tbsp chicken Better Than Bouillon, or cube (vegs us vegetable bouillon)
  • kosher salt and white pepper to taste

Instructions

  • Place beans, 3 cloves of the garlic, water and a few sage leaves in the crock pot; cover and set to HIGH 4 hours, or until beans are soft. Don't add salt.
  • Meanwhile, preheat the oven to 400°.
  • Place remaining garlic cloves in the center of a 7x7 inch square of aluminum foil (photo above is showing half of the cloves, use the whole thing).
  • Cover garlic with olive oil and a little salt.
  • Seal aluminum tightly and place in the oven 25-30 minutes, until garlic is soft and golden.
  • Remove from oven and set aside until the beans are done.
  • When the beans are soft, add the bouillon and mix well until dissolved, then carefully transfer some of the beans and liquid along with the roasted garlic to the blender.
  • Blend until smooth and pour it back into the crock pot.
  • Repeat with the remaining beans until you get the texture you desire.
  • You can also use an immersion blender if you have one.
  • Taste for salt and adjust as needed.
  • Serve with fresh sage and white pepper on top and if you wish, some whole roasted garlic cloves on top. (I reserved a few)

Notes

Makes about 7 3/4 cups.

Nutrition

Calories: 241kcal, Carbohydrates: 41g, Protein: 15g, Fat: 3g, Sodium: 322mg, Fiber: 6g
WW Points Plus: 6
Keywords: Crock Pot Tuscan White Bean and Garlic Soup, Crock Pot Tuscan White Bean soup, slow cooker tuscan white bean soup, vegetarian slow cooker recipe, white bean soup slow cooker

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114 comments

  1. Excited to try this. Is there any reason I can’t use an immersion blender instead of transferring everything into the blender in batches?

  2. I was so excited about this soup! I made the White Bean Crostini appetizer recipe and it was AMAZING! So when I saw this, I thought it would be fantastic and decided to swap the sage for thyme to mirror the app recipe. I couldn’t find dry beans, so I had to go with cans. I’m not sure if it was the texture, or the fact that it was hot vs the app being room temp, but it just didn’t taste at all like what I had imagined. I’d like to make again and maybe try to order the dry beans, and instead of my immersion blender, use the Nutribullet in batches.

  3. This recipe is the bomb! After reading many comments I made it for the first time on a whim. I used Bob’s Red Mill Cannellini beans and 7 cups of water. I have a large crockpot that usually cooks a little fast so blended at 3 hrs (I preheated it for 20 mins too). I added spinach and shallots while blending, then back in the crock pot in low for 20 mins. The texture is perfect!! Even my husband ate it. Thank you Skinnytaste as usual!! 

  4. Is there a variation for cooktop with canned beans?

  5. I have been unable to find dried cannellini beans in any of the stores in my town or neighboring. Can you recommend a good substitute? Have you tried it with other beans?

    • Hi! I’ve made this soup with both dried cannellini beans and dried great northern beans and my family couldn’t tell a big difference in the taste. I prefer the great north beans because they’re cheaper so that’s how we make it now.

    • This soup was delish!  I like spice so I added a bit of turmeric, black pepper and red pepper flakes. Had it with a piece of Tuscan bread. Yum, yum, yum. 

  6. I think I will add some very small cut up cubed red potatoes and barley. thanks

  7. Hi Gina,
    What would be a good way to go about this using an instapot? I am new to all the instapot cooking and would love to try this. I failed numerous times making it in the crockpot.

  8. How much water should I use if I use canned beans? Thanks so much! LOVE your recipes!

  9. Pingback: White Bean Sausage Soup with Escarole for Weight Watchers - 6PP, 4SP

  10. Stupid Question of the Day!
    Do you use the Better than Bouillon ‘straight’ from the jar or do you follow their directions and put it in boiling water?

  11. I have made this numerous times and I love it! Most recently, I was lazy and didn’t feel like roasting the garlic. While it is still delicious, the roasted garlic is a HUGE difference-maker! Don’t skip this step!!!

  12. I grew garlic this Summer and had a bountiful harvest. I was looking for something other than pesto (which I will also be making) to use the garlic for, and ran across this. Looks great. But I’m going to live life on the wild side and make it with black beans. No guts, no glory.

  13. Made this over the weekend and it was sooo good! I actually ate a bowl of it straight from the slow cooker with the ladle. Who needs a spoon??

    I used Great Northern beans because I wasn't sure if my crock pot boiled while on high (it does!) so just wanted to be safe. Also since the beans are smaller I only used 6 1/2 cups of water. It came out very thick so I could probably increase to 7+ cups next time. I also added about a teaspoon of cayenne pepper at the end to give it a little kick.

  14. I am making this with a small crockpot (2qt). Hoping it turns out!

  15. Hi. I made this soup yesterday in the slow cooker. Came out great. I used great northern beans. I added salt and pepper once in bowl, but that's my personal preference. Just delicious. Thanks.

  16. I made this today using a pressure cooker. I'm a garlic fanatic, so I think I should have used another head of garlic too add more flavor. I did eat a few cloves after I roasted them. Haha. It still came out really good. Simple yet delicious.

  17. Gina – OH. EM. GEE. I canNOT get over how good this is! While I was separating servings for the freezer and heating some up for dinner last night, I kept licking my fingers and saying out loud, "mmmm MMMM!!!!!" Thank you for an amazingly easy, filling, tummy-warming soup!

  18. Oh Gina you rock!
    I only use dried beans for a few reasons, a big one is sodium which is added for preserving the shelf life, cost is way less with dry & yes they're a bit more work, but worth it. I have a newer pressure cooker from start to finish it's 30 min., I do freeze the beans in batches, so there ya go…also yes, you can freeze soup & other dishes you make. I prepare rather huge amounts of almost everything & freeze it in batches, made homemade chili froze it servings for 4…that way if your having double that just grab 2, or freeze 2 person depending on your family size, or lifestyle. I also find that if you hold off adding all your liquids until almost the finished product you'll have more control over the thickness/thinness, It's my experience that most all soups tend to need fluid added the next day. I also try to make my own stock/broth (they are really the same) it's not as much labor as you may think…veg broth is as simple as throwing cleaned stuff that you cut off while your preparing those yummy veggies; add herbs that you like, after all you're the one who knows best what you want to taste in future dishes…also you can (I do) make a "bouquet garne" it's French for bundle your herbs drop them into the stock pot, but using cheese cloth tied with cord will give you an easier option then there's a cleaner look & taste to the final results, especially if you aren't using all fresh herbs! I've gotta say I love fresh everything, but am not going to run to the store for one, I've got a very well stocked spice shelf & have no problem grabbing a few to elevate a dish. After your goodies cook a few hours adding water, strain out everything…you then will have your own, that you know EXACTLY what's in it stock/broth & you can freeze it or put it in the fridge for I would guess like a week. Chicken & beef really just left over from a whole hen or buy inexpensive cuts of whatever is available to you & boil also you can roast it for awhile then boil, the flavor will transfer to the pot liquid, add veg scraps to your stock & cheese cloth of herbs…your a rock star, experiment, everyone who's a great chef starts out not knowing what they're doing…the best part about making stuff from scratch is that you know exactly what's in it…and that would be my GIANT reason why I prefer to do the work! Read the ingredients on everything you buy…then read between the lines because there's a whole lot they aren't telling you, blessings.
    Thanks to the amazing Gina for your recipes & all the time & trouble you go to bringing all of us these wonderful dishes, you're an angel, xoxo Andrea

  19. I found a no salt added, no MSG chicken bouillon at a local bulk food store. (Sorry, no brand name available.) I use it all the time and the flavour is wonderful. I'm looking forward to making this soup (and so is my dietician!).
    Thank you!

  20. Are Great Northern Beans the same? Or at least interchangeable? I happen to have those on hand