Video Recipe: Slow Cooker Cannellini Bean Soup | UPMC HealthBeat

Is there anything better than a soup recipe that calls for bacon? This hearty soup will fill you up and packs a protein punch to boot!

This easy slow cooker cannellini bean soup (white bean soup) is made with dried cannellini beans, fresh rosemary, and other easy-to-find ingredients. It comes together quickly in your slow cooker or crockpot, and is healthy, filling, and delicious.

 

Tip: If you’re having difficulty slicing the bacon, try placing it in the freezer for 10 to 15 minutes! Frozen or very cold bacon will make for easier slicing and dicing.

Preparation time: 20 minutes

Recipe serves: 4-6 servings

Ingredients

  • 2 strips (2 ounces) bacon, finely diced
  • 2 large leeks (white and light green parts only), sliced lengthwise, and thinly sliced
  • 2 large celery stalks, diced (roughly 1 cup)
  • 2 dried bay leaves
  • 1 large hefty sprig of fresh rosemary, plus more for garnishing
  • 1 lb. Bob’s Red Mill Heritage Cannellini Beans, rinsed and picked over
  • 6 cups low-sodium chicken broth
  • Kosher salt
  • Freshly ground black pepper
  • Extra virgin olive oil, for drizzling

Directions

  1. In saucepan or skillet over medium heat, add the diced bacon and cook, stirring frequently, until the bacon is crispy and most of the fat has rendered. Using a slotted spoon, transfer the bacon, leaving the rendered fat behind, to a small bowl.
  2. Add the sliced leeks to the pot and reduce the heat to medium-low. Sauté the leeks, stirring occasionally, until they are just beginning to soften, about 3 to 4 minutes. Add the diced celery, dried bay leaves, and fresh rosemary sprig, and sauté for an additional 5 to 6 minutes, stirring occasionally.
  3. Transfer the insert to the slow cooker base. Add the cooked bacon, the rinsed cannellini beans, and chicken broth. Stir together. Cook on low heat for 8 hours, or until the cannellini beans are cooked, tender, and very fragrant. Remove the dried bay leaves and any tough rosemary stalks, if present.
  4. Transfer one large ladleful of soup (roughly 1 cup) to a small food processor blender and puree until mostly smooth. Transfer the pureed soup back into the slow cooker with the remaining soup and stir. Serve hot with a drizzle of extra virgin olive oil and a sprinkling of fresh chopped rosemary.

Editor's Note: This video_recipe was originally published on , and was last reviewed on .

Never Miss a Beat!

Get Healthy Tips Sent to Your Phone!

Message and data rates may apply. Text the word STOP to opt out and HELP for help. Click here to view the privacy and terms.

About UPMC

Headquartered in Pittsburgh, UPMC is a world-renowned health care provider and insurer. We operate 40 hospitals and 800 doctors’ offices and outpatient centers, with locations throughout Pennsylvania, Maryland, New York, West Virginia, and internationally. We employ 4,900 physicians, and we are leaders in clinical care, groundbreaking research, and treatment breakthroughs. U.S. News & World Report consistently ranks UPMC Presbyterian Shadyside as one of the nation’s best hospitals in many specialties and ranks UPMC Children’s Hospital of Pittsburgh on its Honor Roll of America’s Best Children’s Hospitals. We are dedicated to providing Life Changing Medicine to our communities.