Slow Cooker Easy Tuscan White Bean Soup

Author: Canadian Living

This rich, savoury soup is the ultimate comfort for chilly nights. Serve with garlic toasts for the perfect accompaniment.

  • Portion size 4 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 1 lb Yukon Gold potato peeled and cubed
  • 2 leeks (white and light green parts only), halved and thinly sliced
  • 4 cloves garlic thinly sliced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups vegetable broth
  • 2 cups water
  • 4 cups shredded Savoy cabbage
  • 1 can white kidney beans drained and rinsed
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/4 cup grated parmesan cheese
Garlic Toasts:
  • 1/2 baguette
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic halved

Method

In slow cooker, combine potatoes, leeks, garlic, oregano, salt, pepper, broth and water.

Cover and cook on low until potatoes are tender, 6 to 8 hours.

Stir in cabbage and kidney beans; cook, covered, on high until cabbage is wilted and tender, 20 to 30 minutes.

Stir in parsley, olive oil and lemon juice. Serve with Parmesan.

Garlic Toasts:
Meanwhile, cut baguette into 12 slices; brush with oil. Broil until golden. Rub with garlic. Serve with soup.

Nutritional facts Per serving: about

  • Sodium 1491 mg
  • Protein 17 g
  • Calories 440.0
  • Total fat 14 g
  • Potassium 847 mg
  • Cholesterol 9 mg
  • Saturated fat 3 g
  • Total carbohydrate 68 g

%RDI

  • Iron 30.0
  • Fibre 0.0
  • Folate 59.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 53.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Easy Tuscan White Bean Soup

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