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Overhead view of a spoon resting in a bowl of white bean soup.

Slow Cooker White Bean Soup

5 from 5 votes
Creamy slow cooker white bean soup with roasted garlic and a touch of sage. So simple and inexpensive to make in the crock pot, and so, so good. Freeze leftovers for easy meals down the road!
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Yield: 7 servings
Course: Soup
Cuisine: American

Ingredients

  • 1 pound dry Cannellini beans (rinsed)
  • 1 head garlic (peeled)
  • 8 cups water
  • 4 sage leaves (plus more for garnish)
  • 2 teaspoons olive oil
  • 1 tablespoon chicken Better Than Bouillon (or cube (use vegetable bouillon to make it vegetarian))
  • Kosher salt and white pepper to taste

Instructions

  • Place the beans, 3 cloves of garlic, water, and a few sage leaves in the crock pot; cover and set to cook on HIGH for 4 hours, or until the beans are soft. Don't add salt.
  • Meanwhile, preheat the oven to 400°F.
  • Place the remaining garlic cloves in the center of a 7x7-inch square of aluminum foil. Cover the garlic with olive oil and a little salt. Seal the aluminum tightly and place it in the oven for 25-30 minutes, until the garlic is soft and golden.
  • Remove from the 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

Serving: 1generous cup, Calories: 241kcal, Carbohydrates: 41g, Protein: 15g, Fat: 3g, Sodium: 322mg, Fiber: 6g
- WW Points: 1