Vegetarian Crockpot Tuscan White Bean Soup

Total time8 hr 15 min

Prep time15 min

Cook time8 hr

Vegetarian Crockpot Tuscan White Bean Soup

This cozy, slow-simmered soup builds its flavor around creamy cannellini beans, sweet sautéed onion, and plenty of garlic, all mellowed together with diced tomatoes and a warm blend of Italian seasoning and red pepper flakes. Everything gets stirred right into the slow cooker and left to bubble away for hours, until the beans turn velvety and a portion of them get mashed right in the pot to naturally thicken the broth. Lacinato kale goes in near the end, wilting into tender ribbons that hold their color and bite, and a finishing splash of fresh lemon juice brightens the whole pot before serving. Ladle it into bowls with crusty bread on the side for soaking up every bit of broth. It's a comforting, no-fuss dinner that fits beautifully into a vegetarian rotation, especially when the weather calls for something warm and slow-cooked. Simple pantry seasonings and hands-off cooking make this one you'll want to put on repeat.

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Ingredients

6 servings

1 lb mild italian sausage, casings removed
Beyond Sausage Hot Italian Style Plant Based Links Field Roast Grain Meat Vegetarian Italian Sausage - 12.95 Oz Tofurky Sausage Italian Original - 14 Oz Beyond Meat Beyond Sausage Plant Based Sweet Italian Dinner Sausage Links - 14 Oz Lightlife Smart Sausages Italian Meatless - 12 Oz
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Chef's tip
Choose link-style plant Italian sausage. If it's raw, cook it in the recipe just as the original sausage is cooked. If it's precooked, brown it briefly and add it near the end so it doesn't overcook. It's leaner than pork, so add a little oil if needed.
1 medium yellow onion, diced
4 cloves garlic, minced
2 cans (15 oz each) cannellini beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, with juices
4 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp dried italian seasoning
½ tsp red pepper flakes
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
4 cups lacinato kale, stems removed and leaves roughly chopped
1 parmesan rind (optional)
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh lemon juice

For serving

grated parmesan cheese, for serving (optional)
crusty bread, for serving (optional)

Instructions

1
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Transfer the sausage to the slow cooker, leaving behind any excess fat.
2
Reduce the skillet heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer the onion and garlic to the slow cooker.

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