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Tuscan White Bean Soup
Crock-Pot Tuscan White Bean Soup is a healthy and easy dinner that is packed with vegetables and so much flavor. It comes together with just 15 minutes of prep!
Course
Main Course
Cuisine
Italian
Keyword
Crock-Pot, slow cooker
Prep Time
15
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
15
minutes
minutes
Servings
8
people
Calories
322
kcal
Ingredients
4
cups
chicken stock
1
cup
Holland House White Cooking Wine
14.5
can
diced tomatoes
1
medium
yellow onion
small dice
1
cup
diced celery
1
cup
diced carrots
6
large
cloves garlic
minced
3
15.5 ounce cans
cannellini beans
rinsed and drained
13.75
oz
can artichoke hearts
rinsed and drained
1
bay leaf
1
teaspoon
poultry seasoning
1
teaspoon
salt
1
teaspoon
ground black pepper
¼
teaspoon
dried rosemary
4
cups
chopped kale
about 6 ounces
FOR SERVING:
5
ounces
diced pancetta
shaved Parmesan
for serving
US Customary
-
Metric
Instructions
LOAD UP CROCK-POT:
Place everything except for the kale, pancetta, and Parmesan into a Crock-Pot insert. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
ADD KALE:
30 minutes before you serve the soup, stir in the kale and place the lid back onto the Crock-Pot.
COOK PANCETTA:
Add the pancetta to a 10-inch skillet and cook over medium heat until crispy, about 4 minutes. Move pancetta to a paper-towel-lined plate to drain.
SERVE:
Ladle the soup into bowls, sprinkle with pancetta and parmesan and serve.
Nutrition
Calories:
322
kcal
|
Carbohydrates:
46
g
|
Protein:
14
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
15
mg
|
Sodium:
714
mg
|
Potassium:
1981
mg
|
Fiber:
10
g
|
Sugar:
22
g
|
Vitamin A:
7036
IU
|
Vitamin C:
115
mg
|
Calcium:
317
mg
|
Iron:
9
mg