Slow Cooker Tomato White Bean Soup is a cozy, tomato-based soup that is the ultimate "pantry pull" dinner. This hearty meatless meal delivers Mediterranean-inspired flavor with almost zero effort. Crushed tomatoes, cannellini beans, and Italian herbs simmer into a thick, comforting dish that tastes like the Tuscany countryside.
Recipe at a glance
Searching for a super easy, fully satisfying, one-pot meal? You are in the right place! This Italian-inspired white bean soup is a dump-and-go dish that delivers big flavor with almost no prep.
Prep time: 10 min Cook time: 6-8 hours on low
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💡 Why I love this recipe
There is nothing I love more than a recipe that doesn't require a special trip to the store. This dish uses ingredients I always have on hand, and has earned a permanent spot in my regular rotation. It's cozy, but not heavy, and everyone loves it.
My brand of lazy means having a pantry full of canned goods that work for many meals. Beans and tomatoes are at the top of the list. When I don't have cannellini beans, I grab a can of great northern beans or butter beans instead. Broth and seasonings are two other items I am never without.
Just like Pumpkin Chili and Black Bean Tacos, this recipe uses pantry staples plus just a few extras. Perfectly lazy and delicious every time!
📝Ingredient shopping list
This is a list of the ingredients you'll need to make this tomato and bean soup. For quantities and full preparation instructions, please see the recipe card at the bottom of this page.
Produce
- Garlic - minced
- Yellow Onion - chopped
- Baby spinach - fresh is best, but frozen that has been thawed and drained can be used too
- Lemon - optional, for finishing
Canned & Packaged Goods
- Crushed tomatoes
- Cannellini beans
- Chicken broth - or vegetable broth
- Tomato paste
Pantry Items
- Italian seasoning
- Dried basil
- Garlic powder
- Onion powder
- Salt and black pepper
Dairy
Parmesan cheese - freshly grated is my favorite.
🚀Jump straight to the recipe card💜Why you will love your slow cooker for this soup
- One-pot wonder: All the great ingredients cook together right in your slow cooker. No extra bowls or other pots to clean.
- Hands-free cooking: Just add everything and let your slow cooker do the work.
- Simple ingredients: Made with pantry staples and everyday produce.
- Great leftovers: This soup reheats beautifully and thickens slightly as it sits.
🎥Watch how to make it
Preparing your slow cooker
- Lightly coat your slow cooker with a non-stick spray or oil before cooking
- Olive oil and avocado oil are both great choices for this recipe
- Use a slow cooker liner for the easiest cleanup (always an optional step)
📸 Step-by-step instructions
Place beans, tomatoes, spices, and other flavor ingredients into a greased slow cooker.
Add broth and stir to combine
Cover and cook on low for 6-8 hours or high for 3-4 hours
Just before serving, stir in spinach until wilted. Then, top with freshly grated Parmesan cheese.
If you love this recipe...
Please let me know in the comment section below!
🍽 Serving suggestions
This budget-friendly pantry-pull dinner is perfect just as it is. It also pairs well with:
- Crusty bread. To soak up all the tomato-y broth.
- A crisp garden salad.
- Tons of Parmesan cheese and freshly chopped basil to top it off
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🔁 Substitution and variations
- No fresh spinach on hand? Defrost and drain frozen spinach instead
- Swap kale for spinach
- Top with red pepper flakes for a little heat
- Use vegetable broth and replace Parmesan with nutritional yeast to make this dish vegan
- Add in some cooked rice or pasta for an extra hearty bowl
- If you aren't a fan of tomatoes, this vegetable broth-based White Bean Soup is for you
🫙 Storing
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Thaw overnight in the refrigerator, then gently reheat on the stovetop or in the microwave.
😉 Tips for the Best Bean Soup
- Squeeze a bit of fresh lemon into each bowl before serving to add a fresh ping to the taste. The acidity in the lemon balances out the richness of the tomatoes and starchy beans, brightening up the overall flavor.
- This is a great prep-ahead meal. All ingredients can be combined and stored overnight in the refrigerator. Just pop the mixture into your slow cooker when you are ready.
- The perfect way to store leftovers of this slow cooker recipe is in individual serving-sized containers. This makes for easy grab-and-go meals on busy nights.
- Using slow cooker liners is an optional step. I purchase my liners in bulk for a less expensive per-piece price
- In the market for a new slow cooker? I love mine!
- Always double-check to make sure your slow cooker is on and plugged in!!! Coming home to a cold slow cooker is the worst!
Thickening Secret
To thicken broth, use the back of a spoon to mash some beans against the side of the slow cooker.
Yes, it will. The fiber-rich Cannellini beans will naturally absorb liquid over time, making leftovers even heartier and thicker the next day.
Yes, this recipe is gluten-free. Be sure to use a certified gluten-free broth and Parmesan cheese. For a vegan option, replace the cheese with nutritional yeast.
Northern beans, navy beans, pinto beans, or butter beans are all great substitutes for Cannellini beans. Each of these pantry staples will maintain the soup's creamy, hearty texture.
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📖 Recipe
Slow Cooker Tomato White Bean Soup
(Click on the stars to leave a rating)
Print Pin Rate SaveAll nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Equipment
- Knife and cutting board
Ingredients
- 28 oz can crushed tomatoes with all juices
- 2 15 oz cans Cannellini beans rinsed and drained
- 1 cup onion chopped
- 2 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic minced
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups broth chicken or vegetable
- 6 oz baby spinach
- freshly grated parmesan to taste
- 1 lemon optional, for squeezing before serving
Instructions
- To a greased slow cooker, add 28 oz can crushed tomatoes, 2 15 oz cans Cannellini beans, 1 cup onion, 2 tablespoon tomato paste, 1 tablespoon Italian seasoning, 1 tablespoon garlic, 2 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried basil, 1 teaspoon salt, ½ teaspoon black pepper, and 4 cups broth .
- Stir to combine
- Cover and cook on low for 6-8 hours or high for 3-4 hours
- Just before serving, stir in 6 oz baby spinach until wilted. Top with freshly grated parmesan
- Optional: add a squeeze of fresh 1 lemon juice to each bowl when serving.
Final Step
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Notes
- Nutritional information does not include Parmesan cheese, other toppings, or bread.
- To keep this dish vegan, use vegetable broth and replace Parmesan cheese with nutritional yeast.
- This recipe is naturally gluten-free as written when made with a gluten-free broth and pure Parmesan cheese.
- Please see above for serving and storing ideas
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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stacey says
LOVE IT !! ON MY LIST THIS WEEK!
Susan says
Yay!! So happy to hear that! I hope you love it as much as we do!