Hearty Slow Cooker Cannellini Bean Soup with Fresh Rosemary: Your Ultimate Easy & Healthy Crockpot Meal
Indulge in the warmth and wholesome goodness of this Slow Cooker Cannellini Bean Soup with Fresh Rosemary. This dish is a testament to simple, quality ingredients coming together to create a profoundly flavorful, healthy, and satisfying meal. Brimming with protein and fiber, it’s designed to nourish your body and soul with minimal fuss.
This delightful recipe is created in partnership with Bob’s Red Mill, a brand I trust for high-quality ingredients.
A Culinary Journey: The Inspiration Behind This Comforting Soup
Nearly three years ago, I found myself in the enchanting city of Naples, Italy. Seated in a charming, sun-drenched cobblestone square, I savored a bowl of soup that would forever imprint itself on my culinary memory. It was a classic Italian cannellini bean soup, deceptively simple yet profoundly comforting.
What made that Neapolitan soup so unforgettable? Its magic lay in its simplicity. Each spoonful offered a delicate balance of flavors: the subtle richness of crispy pancetta, a warm, spicy kick from a drizzle of olive oil, and the creamy, tender texture of perfectly cooked cannellini beans. It was a powerful reminder that truly great food doesn’t need elaborate flourishes or a long list of ingredients. Instead, it thrives on the quality of its components and the respect shown to them in preparation. This philosophy of embracing the essence of good ingredients became the guiding principle for many of my own kitchen endeavors, including the recipe I’m thrilled to share with you today.
That cherished memory from Naples became the direct inspiration for this slow cooker cannellini bean soup. My goal was to recreate that same sense of homely comfort and authentic flavor, but with the added convenience that modern slow cooking offers. I wanted to capture the soul of that Italian classic while making it accessible for busy weeknights, without compromising on taste or nutritional value. And I believe this recipe achieves just that.
Crafting Flavor: The Essential Ingredients of This Easy Slow Cooker White Bean Soup
One of the beauties of this slow cooker cannellini bean soup lies in its minimalist ingredient list. You’ll be amazed at the depth of flavor you can achieve with just a handful of carefully chosen components. While this recipe is naturally delicious in its vegetarian form, a touch of smoky bacon elevates it further, lending a savory complexity that’s hard to resist. Think of it as an easier-to-find substitute for traditional Italian pancetta – though feel free to use pancetta if you prefer and have it on hand!
The star aromatic in this soup is undoubtedly fresh rosemary. Its piney, earthy notes are absolutely essential to the soup’s character, creating an authentic Italian profile. Please, whatever you do, don’t be tempted to skip it or substitute with dried rosemary in this recipe; the fresh herb makes an enormous difference in taste and aroma. It’s the secret weapon that truly ties the flavors together and transports you to the Italian countryside.
To build a robust flavor base, we start by sautéing diced leeks and celery in the rendered fat from just two strips of bacon. This step is quick but crucial, softening the vegetables and infusing them with savory bacon essence. These aromatic vegetables, alongside dried bay leaves and a generous sprig of fresh rosemary, combine with a full pound of Bob’s Red Mill heritage cannellini beans and wholesome chicken broth. Yes, that’s genuinely the core of it! It’s an uncomplicated list that yields astonishingly rich results.
I’ve been a loyal user of Bob’s Red Mill products for many years, appreciating their commitment to quality and variety. It’s a true pleasure to collaborate with them this year, bringing you more exciting and delicious recipes that feature their exceptional ingredients, like these beautiful cannellini beans.
The Power of Legumes: Why Dried Beans Deserve More Love
One of my culinary aspirations for this year is to incorporate *more* dried beans and lentils into my cooking. After all, 2016 was celebrated as the International Year of Pulses (legumes), drawing attention to their incredible benefits, and their importance continues to grow! While dried beans do require a little more foresight and preparation than their canned counterparts, the payoff in terms of flavor, texture, and nutritional value is immense. They are one of the most affordable, versatile, and delicious sources of plant-based protein, dietary fiber, and essential micronutrients you can possibly add to your diet.
In my opinion, dried beans often don’t receive the recognition and affection they truly merit in the average home kitchen. Many people are intimidated by the soaking and cooking process, but with a slow cooker, much of that apprehension can be put to rest. My hope is to feature them in many more recipes this year, showcasing their potential to create truly wholesome, satisfying, and incredibly tasty meals.
Beyond their solid food form, one of the most nutritious aspects of cooking dried beans is the liquid they’re prepared in. This cooking liquid, often referred to as “bean broth,” becomes incredibly rich in nutrients that leach out of the beans during the slow cooking process. It’s packed with soluble fiber, vitamins, and minerals. This is why it’s always a good practice to avoid discarding this precious liquid whenever possible! In this slow cooker cannellini bean soup, you harness every bit of that nutritional goodness, ensuring a deeply nourishing and flavorful broth.
Effortless Excellence: The Magic of Your Slow Cooker
This recipe truly shines when prepared in a slow cooker, transforming the cooking process into an effortless endeavor. Imagine this: you can dedicate just 20-25 minutes to hands-on preparation in the morning before you start your day. Simply combine all the ingredients in your slow cooker, set it, and go about your business. Then, as the day winds down and you return home, the inviting aroma of a perfectly cooked, wholesome dinner will be wafting from your kitchen countertop, ready and waiting for you. It’s the ultimate convenience for busy lifestyles, ensuring a nutritious meal without the evening rush.
Once the soup has cooked to perfection, I have a little trick to elevate its texture and richness: I like to transfer a large ladleful of the soup (approximately one cup) to a food processor or blender and puree it until it’s mostly smooth. This creamy portion is then stirred back into the main pot of soup. This technique adds a wonderful, velvety body to the broth without sacrificing the delightful, tender texture of the whole cannellini beans. You get the best of both worlds: a hearty, creamy broth and satisfying, intact beans. Now, that’s a reason to celebrate a home-cooked meal!
Slow Cooker Cannellini Bean Soup with Fresh Rosemary
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Equipment
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All-Clad 4 Quart Slow Cooker (or similar crockpot)
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Medium saucepan (for boiling beans)
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Food processor or blender (optional, for creaminess)
Ingredients
- 1 lb (16 oz) Bob’s Red Mill Heritage Cannellini Beans rinsed and picked over (important for safety and best results)
- 2 ounces (about 2 strips) bacon finely diced (or substitute pancetta for an even more authentic Italian flavor)
- 2 large leeks, white and light green parts only sliced lengthwise and thinly sliced crosswise (ensure thorough washing to remove grit)
- 2 large celery stalks diced (roughly 1 cup, for a crucial aromatic base)
- 2 dried bay leaves (for subtle, earthy notes)
- 1 large hefty sprig of fresh rosemary plus more for garnishing (do not skip this for authentic flavor!)
- 1½ quarts (48 oz; 6 cups) low-sodium chicken broth (or vegetable broth for a vegetarian option)
- kosher salt (to taste, as broth sodium levels vary)
- freshly ground black pepper (for a fresh, aromatic finish)
- extra virgin olive oil for drizzling (a high-quality finishing oil makes a big difference)
Instructions for a Perfect Slow Cooker Cannellini Bean Soup
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Important First Step: Boil Dried Beans for Food Safety. Before proceeding, ensure proper preparation of your dried cannellini beans. Place the rinsed beans in a colander, pick over to remove any small stones or debris, then transfer them to a medium saucepan. Cover the beans with several inches of fresh water. Bring the water to a rapid boil over high heat. Cook the beans, stirring occasionally, for at least 10 minutes. This critical boiling step helps to deactivate Phytohaemagglutinin, a naturally occurring toxin found in some varieties of dried beans. After boiling, thoroughly drain the beans in a colander and proceed with the rest of the recipe.
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Prepare Your Aromatics: If you own a stovetop-safe slow cooker insert (many modern slow cookers have this feature, like the All-Clad recommended), heat it over medium heat. Alternatively, you can use a normal saucepan or skillet and transfer the cooked ingredients to the slow cooker later. Add the finely diced bacon and cook, stirring frequently, until it’s wonderfully crispy and most of its fat has rendered. Using a slotted spoon, transfer the crispy bacon pieces to a small bowl, leaving the delicious rendered fat in the pot.
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Sauté the Vegetables: Add the sliced leeks to the pot, reducing the heat to medium-low. Sauté the leeks, stirring occasionally, until they begin to soften and become translucent, about 3 to 4 minutes. Next, add the diced celery, dried bay leaves, and the large sprig of fresh rosemary. Continue to sauté for an additional 5 to 6 minutes, stirring intermittently, to allow the flavors to meld and the vegetables to further soften.
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Slow Cook to Perfection: Transfer your stovetop-safe insert (or the sautéed mixture from your saucepan) to the slow cooker base. Add the previously cooked bacon, the boiled and thoroughly drained cannellini beans, and the chicken broth. Give everything a good stir to combine. Cook the soup on high heat for 5 to 6 hours, or until the cannellini beans are incredibly tender, fully cooked, and the soup is beautifully fragrant. Before serving, carefully remove the dried bay leaves and any tough rosemary stalks.
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Achieve Creaminess (Optional but Recommended): For an added creamy texture without dairy, transfer one large ladleful of soup (roughly 1 cup) to a small food processor or blender. Puree until it reaches a mostly smooth consistency. Return this pureed soup back into the slow cooker with the remaining soup and stir well. Serve your hearty cannellini bean soup piping hot, garnished with a generous drizzle of high-quality extra virgin olive oil and a final sprinkling of fresh chopped rosemary. Enjoy this comforting and nourishing Italian-inspired meal!
Tips for Success & Variations:
- Slicing Bacon Easily: If you’re struggling to get perfectly fine diced bacon, try placing it in the freezer for 10 to 15 minutes before cutting. Very cold or partially frozen bacon is much easier to slice and dice cleanly.
- Vegetarian Option: To make this soup vegetarian, simply omit the bacon and sauté the leeks and celery in 1-2 tablespoons of olive oil. Replace chicken broth with a good quality vegetable broth. You can add a pinch of smoked paprika for a hint of smoky flavor if desired.
- Bean Soaking (Optional): While boiling for 10 minutes is crucial, some prefer to pre-soak dried beans overnight or use a quick soak method. If soaking, you’ll still need to boil them for 10 minutes according to the instructions above, then proceed. Soaking can potentially reduce cooking time slightly and aid digestibility for some.
- Serving Suggestions: This soup is fantastic on its own, but also pairs beautifully with a crusty piece of bread for dipping, a simple green salad, or a side of roasted vegetables. A sprinkle of Parmesan cheese is also a delightful addition!
- Storage and Freezing: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Add a splash of broth or water if needed to adjust consistency.
This post is proudly sponsored by Bob’s Red Mill. I am genuinely grateful for your continued support of the brands and products I adore and consistently use in my own kitchen!