Slow Cooker Tuscan Bean Soup |

Slow Cooker Tuscan Bean Soup

This easy, Italian-style white bean soup is loaded with vegetables and leafy greens. Making it in the slow cooker takes only a few minutes to prep in the morning and it's ready in time for dinner. Plus the house smells fantastic as it cooks!

Course Soups & Stews
Prep Time 20 minutes
Cook Time 4 hours
Total Time 8 hours 20 minutes
Servings 6 servings
Author Lindsey Johnson


  • 1 pound dry white beans see notes below
  • 2 large carrots peeled and diced
  • 3 large celery stalks diced
  • 1 onion diced
  • 3 cloves garlic minced or chopped
  • 1 bay leaf
  • 1 tablespoon Italian seasoning
  • 6 cups boiling water
  • 1 tablespoon salt
  • Ground black pepper to taste
  • 1 15-ounce can diced tomatoes, undrained
  • 1 large bunch Tuscan kale roughly chopped
  • 1 14-ounce package Tofurky Italian Sausage (optional), sliced and cooked in a pan
  • Fresh herbs for garnish
  • Rustic bread for serving


  1. Sort through and rinse beans several times in cool water. Add to the slow cooker along with the diced carrots, celery, onions, garlic, bay leaf, and dried herbs. Add the boiling water.
  2. Cover and cook on HIGH for 3-4 hours, or LOW for 10-12 hours. Remove lid from slow cooker and add the salt and pepper, and diced tomatoes. Let cook for another 30 minutes on LOW or 1-1½ hours on HIGH, or until beans are soft.
  3. Before serving, stir in the chopped greens and sausage, if using. Garnish with herbs and serve with a slice of bread.

Recipe Notes