Slow Cooker White Bean, Tomato and Sage Soup Tips, FAQ & printable recipe

Tips for success

To add extra depth to the soup, consider adding a parmesan rind to the slow cooker during the cooking process. The rind will slowly melt and release a subtle, savory richness into the broth. Remember to remove the rind before serving. If you want a brighter flavor, a squeeze of fresh lemon juice added just before serving can help cut through the earthiness of the beans and sage.

If the soup seems too thin after the cooking time is up, you can use an immersion blender to pulse a small portion of the soup directly in the slow cooker.

This will blend some of the beans into the broth, creating a natural, creamy thickening agent without the need for flour or cornstarch. Be careful not to over-blend, as you want to maintain the texture of the whole beans and diced carrots.

Variations

• Spicy Tomato Bean Soup: Add a teaspoon of crushed red pepper flakes or a dash of cayenne pepper during the aromatic phase to introduce a gentle heat that complements the sweetness of the carrots.
• Hearty Kale and Bean Soup: Stir in two cups of chopped kale or spinach during the last thirty minutes of cooking for added color, texture, and a boost of greens in every spoonful.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a pot on the stovetop over medium heat until steaming hot, or in the microwave in a microwave-safe bowl, stirring occasionally.

Allow the soup to cool completely to room temperature, but do not leave it out for more than two hours. Once cooled, transfer the soup into airtight containers. Proper storage in the refrigerator will keep the soup fresh for up to three to four days.

If you find the soup thickens too much while stored in the fridge, simply add a splash of water or vegetable broth when reheating to restore the desired consistency.

This soup is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. Prepare the recipe as directed, let it cool, and store it in the refrigerator.

When you are ready to serve, reheat it gently on the stovetop or in the microwave. This makes it a perfect meal for busy work weeks, as you can have a dinner ready in minutes after a long day.

Serving ideas

Serve this soup hot in deep bowls, preferably accompanied by a slice of crusty bread or a side of simple green salad. The crusty bread is perfect for mopping up the flavorful broth. You can also garnish the soup with a few fresh sage leaves or a drizzle of high-quality extra virgin olive oil to enhance the presentation and add a touch of richness to each serving.

For a more substantial meal, consider pairing this soup with a grilled cheese sandwich or roasted vegetables. The simplicity of the soup makes it a versatile base that pairs well with a variety of textures and flavors.

Whether you are serving it as a light lunch or a comforting dinner, the combination of white beans and sage is sure to impress, offering a balanced and satisfying dining experience.

Frequently asked questions

Recipe card

Slow Cooker White Bean, Tomato and Sage Soup

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 cans cooked white beans, drained and rinsed
• 2 medium carrots, peeled and diced
• 3 cloves garlic, minced
• 1 tbsp fresh sage leaves, chopped
• 4 cups vegetable broth

Instructions

1. Add the drained and rinsed white beans into the bowl of the slow cooker, ensuring they are evenly distributed across the bottom.
2. Scatter the diced carrots over the beans, then sprinkle the minced garlic and fresh sage leaves on top to build layers of flavor.
3. Pour the vegetable broth over the ingredients in the slow cooker. Cover with the lid and cook on low for 4 hours until the carrots are tender and the flavors have melded.

Estimated nutrition per serving

Calories

210

Protein

9.5 g

Carbohydrates

38 g

Fat

1.5 g

Fiber

9 g

Sugar

4.5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.