This slow cooker tomato and white bean soup is an easy, flavorful soup perfect a chilly fall day. Simply throw all the ingredients except the spinach and Parmesan into the slow cooker, give it a stir, and forget about it until dinner. Once you are ready to eat, simply stir in some chopped baby spinach and top with the Parmesan cheese.
I made this soup as a kind of meatless Monday dinner with a loaf of no-knead bread. It was SO good. The soup reheats very well and makes a perfect lunch to take to work. It also freezes well.
Gather up your ingredients.
In a slow cooker, combine all the ingredients except the spinach and Parmesan cheese. Stir to combine, set on low for 5 hours or high for 2 1/2 hours. Seriously, you guys, look at that delicious frozen blob of yummy home made chicken stock. It is the best!
When the soup is ready, give it a good stir and add in the chopped spinach.
Stir in the spinach until just wilted.
Sprinkle with Parmesan when serving.
For a vegetarian version of this soup, simply swap out the chicken stock for vegetable stock.
To freeze, let the soup cool completely, then add to gallon freezer bags, squeezing the air out and laying flat in the freezer. To reheat the soup, simply take it out of the freezer, remove from the bag and slowly heat in a large pot on warm until heated through.
The bread I made to go with this soup is my no-knead bread. Normally I make the bread with an amber ale but I tried it with a lighter beer and it works just as well. It gives the bread a little bit of a lighter texture but it’s just as tasty and good!Print
Slow Cooker Tomato and White Bean Soup
Easy slow cooker tomato and white bean soup made with pantry staples with some freshly chopped spinach and shredded Parmesan thrown in at the end.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours, 10 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
2 1/2 cups water
2 cups chicken broth
29 ounces tomato puree
1 15 ounce can of Great Northern beans, drained and rinsed
1 medium sweet onion, chopped
1/2 cup uncooked converted rice
2 teaspoons dried basil
1/4 teaspoon black pepper
2 cloves garlic, minced
8 cups baby spinach, roughly chopped
2 tablespoons shredded Parmesan cheese
- In a slow cooker, combine all the ingredients except the spinach and Parmesan cheese. Stir to combine, set on low for 5 hours or high for 2 1/2 hours.
- When the soup is ready, give it a good stir and add in the chopped spinach. Sprinkle with Parmesan when serving.
Keywords: slow cooker, tomato soup, white bean soup, easy soup