Delicious Living
  • 1 cup dry navy beans, rinsed
  • 2 cups unsalted vegetable stock (gluten free)
  • 2 cups water
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 1 large or 2 medium carrots, peeled and finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon cracked black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 2 dried bay leaves
  • 2 medium tomatoes, chopped
  • 1 medium zucchini, finely chopped (about 1½ cups)
  • 4 cups fresh baby spinach
  • ½ teaspoon salt
  • ½ cup shredded Parmesan cheese

Slow Cooker Tuscan Bean Soup

Laura R. Walsh | Delicious Living
  • Serves: 4 people
  • Calories per serving: 280

This slow-simmering soup features heart-healthy beans, a top-notch source of soluble fiber that can lower bad LDL cholesterol. The spinach is a great source of the heart-health-promoting nutrients lutein, folate and potassium.

  1. In a 4- to 6-quart slow cooker, stir together beans, vegetable stock, 2 cups water, onion, carrot, garlic, oregano, thyme, parsley, rosemary, black pepper, red pepper flakes and bay leaves. Cover and cook on low setting for 8 hours.
  2. After 8 hours, remove and discard bay leaves. Directly in the bowl of the slow cooker, use a potato masher to mash the bean mixture a few times (this will thicken it slightly but leave most of the beans intact). Add tomatoes, zucchini, spinach and salt. Stir well until spinach just starts to wilt; then cover and cook an additional 20–25 minutes on low. Stir in about ¾ of the Parmesan right before serving. Garnish servings with remaining Parmesan.

PER SERVING (1¾ cups): 280 cal, 4g fat (1g mono, 1g poly, 2g sat), 7mg chol, 576mg sodium, 46g carb (17g fiber, 7g sugars), 18g protein

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