Crock Pot Tuscany Peasant Soup
Warm, hearty, and bursting with rustic flavors, this Crock Pot Tuscany Peasant Soup is the ultimate comfort meal for any season. Packed with wholesome ingredients like tender cannellini beans, nutrient-rich kale, Yukon Gold potatoes, and a medley of fresh vegetables, this vegetarian soup is slow-cooked to perfection, allowing the Italian seasoning and aromatic garlic to infuse every spoonful. With just 20 minutes of prep time, your crock pot does the rest, creating a nourishing one-pot dish that’s perfect for busy weekdays or lazy weekends. Serve it with crusty bread for dipping and a sprinkle of Parmesan cheese for an authentic Tuscan touch. This soup is not only delicious but also easy to make, making it a go-to recipe for cozy family dinners or meal prep. Whether you're seeking a hearty soup, a healthy slow-cooker recipe, or a taste of Tuscany, this dish is sure to satisfy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, chopped
- 2 medium celery stalks, chopped
- 4 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 15 ounces canned cannellini beans, drained and rinsed
- 4 cups kale or spinach, roughly chopped
- 6 cups vegetable stock
- 3 medium potatoes, diced (Yukon Gold or Russet)
- 2 teaspoons Italian seasoning
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 loaf crusty bread (for serving, optional)
- 0.5 cup Parmesan cheese, grated (for garnish, optional)
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion, chopped carrots, and celery. Sauté for 5-7 minutes until vegetables are softened and aromatic.
Add minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently, until fragrant. Remove from heat.
In a large crock pot, add the sautéed vegetable mixture, diced tomatoes (including their liquid), cannellini beans, kale or spinach, vegetable stock, and diced potatoes.
Sprinkle Italian seasoning, salt, and black pepper over the ingredients. Stir everything gently to combine.
Secure the lid on the crock pot and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Ensure the potatoes are fork-tender and the flavors have melded together.
Once cooked, taste and adjust seasoning with additional salt or pepper if necessary.
Ladle soup into bowls and serve warm. If desired, garnish each bowl with grated Parmesan cheese and serve with slices of crusty bread on the side for dipping.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 10.9 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1525 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
