Tuscan White Bean Soup
Creamy Tuscan White Bean Soup is a hearty 30 minute dinner, packed with veggies and protein. Slow cooker/freezer friendly! It's one of my favorite healthy fall soup recipes.
Servings: 6
Calories: 302kcal
Ingredients
- 2 Tablespoons butter
- 1 cup onions, finely diced
- 1 cup celery, finely diced
- 1 cup carrots, finely diced
- 3 cloves garlic, minced or 1 Tablespoon dried
- 1.5 teaspoons italian seasoning
- ¼ teaspoon black pepper
- 1 Tablespoon chicken bouillon
- 1 teaspoon salt
- 3 cups (or 2 cans, 14.5 oz) tomatoes, diced
- 3 cans (14.5 oz) white navy beans, drained
- 2 cups milk (I used 1%)
- ⅓ cup all purpose flour (or 2-½ Tablespoons corn starch)
- ¼ cup fresh grated parmesan, more for garnish
Instructions
- Heat large soup pot over medium heat and add butter to melt.
- Add onions, garlic, celery, carrots, and spices and saute on medium heat for 6-8 minutes, or until vegetables are softened. Add all spices.
- Add tomatoes and white beans and simmer for 15 minutes.
- While soup is simmering, whisk together milk and flour(or corn starch) in a small bowl. Slowly stir into the soup and simmer for another 10 minutes. Stir in the parmesan last, right before serving and garnish with more as desired.
Notes
To make in a slow cooker, simply combine all ingredients except for milk and flour (or cornstarch) in a crock pot. Set on high temperature for 3 hours. Whisk together the milk and flour and mix slowly into the soup and cook on high for another hour. Enjoy!
Nutrition
Calories: 302kcal
