This Tuscan White Bean Soup recipe is packed with white beans, shredded chicken breasts, fresh herbs, and a few vegetables for an absolutely delicious soup that everyone is sure to enjoy. You’ll love the quick prep and how easy it is to make.
If you’re looking for a few other recipes that feature white cannellini beans, try my Slow Cooker Sausage White Bean Soup or Bean and Bacon Soup.
Why you’ll like this Tuscan white bean soup
Making a healthy soup doesn’t have to be difficult or call for tons of ingredients. This delicious soup is packed with lots of flavors and it’s so easy to make. Everything is tossed into the crock pot, the chicken is shredded after a few short hours of cooking time, and you end up with one of those one-pot delicious recipes that call for seconds.
Not to mention, all of the ingredients in this soup recipe are pantry staples and can easy be found at your local grocery store. Oh, and it also makes the perfect freezer meal!
Recipe Ingredients
- Chicken Breasts: Don’t worry about cooking these beforehand. They’ll be added to the slow cooker with everything else and shredded toward the end of the cooking time.
- Chicken Broth: Helps create the creamy texture of the soup all while adding an additional chicken taste. You can also use chicken stock.
- Vegetables: Carrots, chopped celery, onion, and fire roasted tomatoes come together to make a healthy and hearty soup.
- White Beans: When cooked in the slow cooker, these canned beans will take on the flavor of the broth. You can use cannellini beans, small white beans, or butter beans.
- Seasonings: Salt, black pepper, thyme, fresh rosemary, oregano, bay leaves, and garlic create the Tuscan flavor that’s iconic to this kind of soup.
- Parmesan Cheese: Grated parmesan is for serving.
Step-by-Step Directions
Step One – Add the chicken breasts, canned tomatoes, beans, vegetables and seasonings to the slow cooker.
Step Two – Pour over the chicken broth.
Step Three – Cover and cook on LOW for 8 hours. Discard bay leaves. Shred the chicken with two forks right in the slow cooker.
Step Four – Serve and enjoy this absolutely delicious soup!
How to serve
- One of the most common ways to serve this soup is topped with parmesan cheese.
- You can also add red pepper flakes, Italian seasoning, and a dollop of sour cream.
- And of course, you can’t go wrong with serving this soup with bread, such as crusty bread for dipping.
Recipe FAQs and Variations
This type of soup would be great with the following additions: fresh kale (or chopped kale), swiss chard, baby spinach, and/or chopped peppers.
Absolutely! Even better if it’s already shredded.
Yes. If you don’t have chicken broth, you can use vegetable stock (or vegetable broth) or homemade veggie stock or homemade veggie broth.
Sure. You can use any meat you prefer. Some like the taste of hot Italian sausage, ground turkey, or ground beef. You may want to cook any ground meat first before adding it to the crock pot.
Add any remaining soup to an airtight container and store it in the fridge for up to one week. It also freezes well (for up to 3 months).
Make your meal prep easy by placing everything into a gallon-sized Ziplock bag, and squeeze out the air before sealing. Freeze for up to a month. Thaw in the fridge for 36 hours, then follow the cooking directions above.
Yes! Regular diced tomatoes (instead of fire-roasted) will go work fine.
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Slow Cooker Tuscan White Bean Soup
Equipment Needed:
Ingredients:
- 30 oz. white beans, drained and rinsed (two 15-oz. cans)
- 30 oz. fire-roasted diced tomatoes (do not drain) (two 15-oz. cans)
- 2 cups sliced carrots
- 1 ½ cups diced celery
- 1 small white onion diced
- 1 garlic clove minced
- 2 bay leaves
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. salt
- ¼ tsp. pepper
- 32 oz. box chicken broth
- 1 ½ lbs. boneless skinless chicken breasts
For serving
- parmesan cheese
- bread
Instructions:
Cooking instructions:
- Add everything to the slow cooker. Cover and cook on LOW for 8 hours. Discard bay leaves. Shred the chicken with two forks right in the slow cooker. Serve topped with parmesan cheese. Enjoy!
To make this into a freezer meal:
- Place everything into a gallon-sized Ziplock bag (before cooking), squeeze out air before sealing. Freeze for up to a month. Thaw in fridge for 36 hours, then follow cooking directions above.
Recipe Notes:
- Storing instructions: Add any remaining soup to an airtight container and store it in the fridge for up to one week. It also freezes well (for up to 3 months).
- Instead of chicken, cooked ground sausage, beef or turkey can be used.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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