Tuscan White Bean Soup

This simple soup is bursting with flavor!

Course Soup

Cuisine Italian

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 410kcal

Author Karly Campbell

Ingredients

16 ounces dried Great Northern beans
1 onion diced
3 cloves garlic minced
7 cups chicken broth
1 cup half and half
5 ounces sun-dried tomatoes drained
6 ounces baby spinach roughly chopped
2 teaspoons smoked paprika
1 teaspoon red pepper flakes more to taste
2 teaspoons salt more to taste
2 teaspoons ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
shaved Parmesan for serving

Instructions

Place the dry beans into a colander and rinse thoroughly with cold water. Check for any small stones or debris and discard.
Add the beans, onion, garlic, and chicken broth to a large slow cooker. Cover and cook on high for 4 hours or until beans are tender.
Add the half and half, sun-dried tomatoes, spinach, and seasoning to the crockpot. Stir well to combine.
Cover and cook on low for 1 hour.
Stir well and add additional salt or red pepper flakes to taste.
Serve with shaved Parmesan on top, as desired.

Video

Notes

This recipe originally called for 1 tablespoon of red pepper flakes, but we received quite a few reviews that people found it too spicy. I've reduced the red pepper flakes to 1 teaspoon, but feel free to add to taste.

There’s no need to soak the beans before cooking.

Nutrition