Tuscan Bean Soup with Arugula in Crockpot
Warm, hearty, and bursting with rustic Italian flavors, this Tuscan Bean Soup with Arugula is the perfect crockpot recipe for cozy dinners or meal prep. Packed with creamy cannellini beans, nutrient-rich arugula, and a medley of aromatic vegetables like onions, carrots, and celery, this soup offers a wholesome, satisfying experience. The slow cooker does all the work, gently melding the flavors of fresh thyme, bay leaf, and tangy diced tomatoes into a savory broth. A bright finish of freshly squeezed lemon juice adds a zesty twist, while optional shaved Parmesan and crusty bread elevate it to gourmet levels. With minimal prep and a hands-off cook time, this gluten-free, vegetarian dish is a comforting classic you’ll want to savor all season long.
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Recipe Information
Ingredients
- 2 cups (cooked or canned, drained and rinsed) cannellini beans
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 2 medium (peeled and diced) carrots
- 2 stalks (diced) celery
- 4 minced garlic cloves
- 6 cups vegetable broth
- 1 14.5-ounce can diced tomatoes
- 4 sprigs fresh thyme
- 1 leaf bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 4 cups (lightly packed) arugula
- 2 tablespoons (freshly squeezed) lemon juice
- 0.5 cup (shaved, optional for garnish) Parmesan cheese
- 1 loaf (optional, for serving) crusty bread
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Add minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Transfer the sautéed vegetables to the crockpot.
Add cannellini beans, vegetable broth, diced tomatoes, fresh thyme sprigs, and bay leaf to the crockpot.
Season the mixture with salt and black pepper. Stir to combine.
Cover the crockpot with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are tender and the flavors are well combined.
Remove the thyme sprigs and bay leaf from the soup. Discard them.
Stir in the arugula and lemon juice. Let the arugula wilt in the soup for about 5 minutes.
Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and optionally top with shaved Parmesan cheese.
Serve the soup hot with crusty bread on the side for dipping.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1609 mg | 70% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 9.6 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1115 mg | 24% | |
*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.
