Imagine a soup so soul-warming and packed with Mediterranean flavors that it transports you straight to the rolling hills of Tuscany, without ever leaving your kitchen. This Crockpot Tuscan White Bean and Lemon Soup is not just a meal; it's a culinary journey that combines simplicity, nutrition, and incredible taste in one magical pot. With minimal prep and maximum flavor, this recipe is about to become your new go-to comfort food that impresses both family and guests with its elegant yet rustic charm.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 lemon, juiced and zested
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare all vegetables by washing, peeling, and dicing them uniformly. Chop the onion into small, even pieces, and dice carrots and celery to approximately 1/4-inch size to ensure consistent cooking.
- Drain and rinse the white beans thoroughly under cold running water to remove excess sodium and starch from canned beans.
- Place the chopped onions, carrots, and celery into the crockpot as the base layer of the soup, creating a flavorful vegetable foundation.
- Add the drained white beans on top of the vegetables, spreading them evenly across the surface.
- Pour the vegetable broth over the beans and vegetables, ensuring all ingredients are mostly submerged.
- Sprinkle dried thyme, salt, and pepper over the mixture, distributing seasonings evenly for balanced flavor.
- Zest the entire lemon carefully, avoiding the white pith, and add the zest to the crockpot.
- Juice the lemon and add the fresh juice to the soup, which will provide a bright, citrusy note.
- Cover the crockpot and set to low heat, allowing the soup to cook slowly for 6 hours. This slow cooking process will help develop deep, rich flavors.
- After 6 hours, taste the soup and adjust seasonings if needed, adding more salt, pepper, or lemon juice to enhance the flavor profile.
- Before serving, gently stir the soup to mix ingredients and ensure even distribution of beans and vegetables.
- Ladle the hot soup into serving bowls and garnish with freshly chopped parsley for added color and fresh herb flavor.
- Serve immediately while hot, optionally with crusty bread or croutons for additional texture.
Tips
- Bean Brilliance: Always rinse canned beans thoroughly to reduce sodium and improve digestibility.
- Vegetable Uniformity: Dice vegetables to similar sizes to ensure even cooking and consistent texture.
- Flavor Layering: Add lemon zest and juice towards the end of cooking to preserve its bright, fresh essence.
- Slow Cooking Magic: Resist the urge to lift the crockpot lid during cooking - each peek releases precious heat and extends cooking time.
- Herb Enhancement: For an extra flavor boost, consider adding a parmesan rind during slow cooking.
- Texture Tip: If you prefer a thicker soup, mash some beans against the side of the pot during the last hour of cooking.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare in advance!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 10g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
