Hearty Slow Cooker Cannellini Bean Soup with Fresh Rosemary: An Easy & Healthy White Bean Recipe
Embrace the comforting flavors of Italy with this incredibly easy and exceptionally healthy Slow Cooker Cannellini Bean Soup with Fresh Rosemary. This recipe is a celebration of simplicity, proving that minimal, high-quality ingredients can create a profoundly satisfying meal. Packed with wholesome protein and fiber, this hearty white bean soup is designed to nourish your body and delight your palate with its rich, aromatic depth. Perfect for a busy weeknight or a cozy weekend, it’s a set-it-and-forget-it wonder that promises a delicious, fulfilling dinner with minimal effort.
This recipe is proudly developed in partnership with Bob’s Red Mill, a brand I trust and adore for their exceptional quality ingredients.
The Inspiration: A Memorable Meal in Naples, Italy
My journey to creating this slow cooker masterpiece began nearly three years ago, during an unforgettable trip to Naples, Italy. I found myself in a picturesque cobblestone square, captivated by the vibrant atmosphere and the simple beauty of everyday Italian life. It was there that I had one of the most comforting and memorable soups of my life – a classic Italian cannellini bean soup. This seemingly unassuming dish was surprisingly complex in flavor, featuring delicate bits of crispy pancetta, a generous swirl of spicy olive oil, and an abundance of perfectly cooked, creamy, tender cannellini beans.
That meal wasn’t just about the food; it was a powerful reminder of the profound beauty in culinary simplicity. It underscored the importance of letting high-quality ingredients shine, rather than obscuring them with unnecessary embellishments or extraneous flavors. Some dishes are simply too good to forget, and that Neapolitan bean soup left an indelible mark on my culinary philosophy. Three years later, that very experience served as the direct inspiration for today’s slow cooker cannellini bean soup recipe, a dish I am absolutely thrilled to share with you, bringing a piece of that Italian charm right into your kitchen.
Why a Slow Cooker for Your Cannellini Bean Soup?
The slow cooker is an absolute game-changer for bean soups. It’s not just about convenience; it’s about achieving a depth of flavor and an unparalleled tenderness in your beans that’s difficult to replicate with faster cooking methods. By simmering slowly over several hours, the flavors of the rosemary, bacon, leeks, and celery meld together harmoniously, creating a rich, robust broth. The cannellini beans absorb these wonderful aromas and become incredibly creamy without losing their structure, resulting in a comforting texture that’s perfect for a hearty soup. Plus, the minimal hands-on time means you can enjoy a delicious, healthy meal with very little effort, making it ideal for busy weekdays.
Simple Ingredients for Maximum Flavor
One of the beauties of this easy cannellini bean soup lies in its short and approachable ingredient list. While the original inspiration from Naples included pancetta, this recipe simplifies things slightly with regular bacon, which still imparts a wonderful smokiness and depth. For those who prefer, Italian pancetta is an excellent, authentic alternative. However, if you’re aiming for a vegetarian or even vegan version, simply omit the bacon and sauté the vegetables in olive oil. The flavor will still be fantastic!
The star aromatic in this soup is undoubtedly fresh rosemary. Its piney, fragrant notes are absolutely essential to the soup’s character, providing that unmistakable Italian essence. Do not be tempted to skip it or substitute with dried rosemary – the fresh sprig makes a significant difference. The foundational flavors are built upon diced leek and celery, which are sautéed in the rendered bacon fat (or olive oil for a vegetarian option). This creates a fragrant base similar to a classic soffritto, infusing the soup with sweet and savory undertones. These, along with dried bay leaves, are combined with an entire pound of high-quality Bob’s Red Mill heritage cannellini beans and wholesome chicken broth. That’s truly it for the core ingredients – a testament to how simple components can create extraordinary flavor.
Why Bob’s Red Mill Beans?
I’ve been a loyal user of Bob’s Red Mill products for many years, and I’m incredibly excited to partner with them this year on a variety of new and exciting recipes. Their commitment to quality, wholesome ingredients aligns perfectly with my cooking philosophy. Their heritage cannellini beans are consistently excellent, providing the perfect texture and flavor for this soup. When you use ingredients you trust, the final dish truly shines.
Embracing the Power of Dried Legumes
One of my culinary resolutions this year is to incorporate more dried beans and lentils into my cooking. There’s a good reason for this: 2016 was even designated the “Year of Legumes” by the United Nations! While dried beans require a little more time and preparation compared to their canned counterparts, the benefits are immense. They are one of the most affordable, flavorful, and incredibly delicious sources of plant-based protein, dietary fiber, and essential nutrients. They contribute to a feeling of fullness and support digestive health, making them a fantastic addition to any balanced diet. In my opinion, dried legumes are often overlooked and don’t receive the culinary credit they truly deserve. I’m committed to showcasing their versatility and deliciousness in many more recipes this year.
Maximizing Nutrition and Creaminess
An often-underestimated aspect of cooking with dried beans is the nutrient-rich liquid they simmer in. Many of the vital nutrients from the beans transfer directly into this cooking liquid, creating a flavorful and nourishing broth. In this slow cooker cannellini bean soup, you retain all of that goodness, ensuring every spoonful is packed with flavor and health benefits.
The convenience factor of this crockpot white bean soup cannot be overstated. With just 20-25 minutes of active prep time in the morning, you can combine all the ingredients in your slow cooker. Then, you can simply go about your day, returning home to the delightful aroma of a perfectly cooked, wholesome dinner waiting for you. It truly is the ultimate fuss-free meal solution for busy lifestyles.
To achieve a luxurious, velvety texture while still enjoying the satisfying bite of whole beans, I employ a simple trick: once the soup is fully cooked and fragrant, I transfer a large ladleful (about 1 cup) to a small food processor or blender and purée it until mostly smooth. This creamy purée is then stirred back into the main pot of soup. This step enriches the broth, adding a wonderful creaminess and body, without requiring any heavy cream or thickeners. You get the best of both worlds: a rich, flavorful broth and tender, intact cannellini beans. Now, that’s something worth celebrating – a hearty, healthy, and incredibly easy soup that tastes like it simmered all day!
Slow Cooker Cannellini Bean Soup with Fresh Rosemary
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Equipment
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All-Clad 4 Quart Slow Cooker
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Food Processor or Blender (for optional pureeing step)
Ingredients
- 1 lb (16 oz) Bob’s Red Mill Heritage Cannellini Beans rinsed thoroughly and picked over for any debris
- 2 ounces (about 2 strips) bacon finely diced; can substitute with pancetta for a more authentic Italian flavor, or omit for vegetarian/vegan
- 2 large leeks, white and light green parts only sliced lengthwise, rinsed well to remove dirt, and thinly sliced crosswise
- 2 large celery stalks diced (roughly 1 cup)
- 2 dried bay leaves
- 1 large hefty sprig of fresh rosemary plus more fresh rosemary for garnishing, if desired
- 1½ quarts (48 oz; 6 cups) low-sodium chicken broth or vegetable broth for a vegetarian/vegan option
- kosher salt to taste
- freshly ground black pepper to taste
- extra virgin olive oil for drizzling before serving (high quality recommended)
Instructions
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Important Food Safety Note: To deactivate naturally occurring toxins (Phytohaemagglutinin) found in some dried beans, you must boil the dried cannellini beans for at least 10 minutes before slow cooking. Begin by placing the dried beans in a colander and rinsing them thoroughly under cold water. Transfer the rinsed beans to a medium saucepan and cover them with several inches of fresh water. Place the saucepan over high heat and bring the water to a rolling boil. Cook the beans at a vigorous boil, stirring once or twice, for at least 10 minutes. After boiling, drain the beans completely in a colander and discard the cooking water. Now you can proceed safely with the rest of the recipe.
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Prepare the Flavor Base: If your slow cooker has a stovetop-safe insert, you can complete this step directly in the insert. Alternatively, use a normal saucepan or skillet and then transfer the cooked ingredients to your slow cooker base. Heat the insert or pan over medium heat. Add the finely diced bacon and cook, stirring frequently, until the bacon is crispy and most of its fat has rendered out. Using a slotted spoon, carefully remove the cooked bacon and transfer it to a small bowl, leaving the rendered fat in the pan.
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Add the cleaned and sliced leeks to the rendered bacon fat in the pot, reducing the heat to medium-low. Sauté the leeks, stirring occasionally, until they begin to soften and become translucent, which typically takes about 3 to 4 minutes. Next, add the diced celery, dried bay leaves, and the hefty sprig of fresh rosemary. Continue to sauté for an additional 5 to 6 minutes, stirring occasionally, until the vegetables are fragrant and further softened.
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Assemble and Cook: Transfer the stovetop-safe insert back to the slow cooker base (or transfer the sautéed ingredients from your saucepan). Add the reserved cooked bacon, the boiled and thoroughly drained cannellini beans, and the chicken broth to the slow cooker. Stir all the ingredients together gently to combine. Cover the slow cooker and cook on high heat for 5 to 6 hours, or until the cannellini beans are perfectly cooked, tender, and the soup is wonderfully fragrant. Before serving, carefully remove and discard the dried bay leaves and any tough rosemary stalks.
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Achieve Creaminess (Optional but Recommended): For an extra creamy texture while retaining some whole beans, transfer one large ladleful of soup (approximately 1 cup) to a small food processor or blender. Process or blend until the soup is mostly smooth and creamy. Return this puréed soup back into the slow cooker with the remaining soup and stir well to combine. This step adds body and richness without needing dairy. Serve the soup hot, drizzled with a glug of high-quality extra virgin olive oil and a final sprinkling of fresh chopped rosemary for an aromatic finish.
Tips for Success:
- If you find it challenging to slice bacon finely, a simple trick is to place it in the freezer for about 10 to 15 minutes. Very cold or partially frozen bacon will firm up, making it much easier to slice and dice precisely.
- For a richer, more complex flavor, consider making your own homemade chicken or vegetable broth.
- To make this soup vegetarian or vegan, simply omit the bacon and sauté the leeks and celery in a generous amount of good quality olive oil. Use vegetable broth instead of chicken broth.
- This soup tastes even better the next day as the flavors continue to meld. It’s a fantastic meal prep option!
- Feel free to add other vegetables like diced carrots or a handful of spinach towards the end of the cooking process for added nutrients and color.
This post is brought to you in collaboration with Bob’s Red Mill. I am incredibly grateful for their support and the opportunity to share recipes using products I genuinely love and utilize in my own kitchen every day. Thank you for supporting the brands that make A Beautiful Plate possible!