Looking for a cozy meal that practically cooks itself? This aromatic Slow Cooker White Bean Soup with Rosemary & Lemon offers a bright, comforting dinner that’s as easy as tossing everything in your slow cooker and walking away. The beans become velvety and tender, while fragrant rosemary and a hint of lemon keep each spoonful fresh and lively.
Ingredients
- 1 pound dried white beans (such as Great Northern or cannellini), rinsed and soaked overnight
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1 teaspoon dried thyme
- Zest of 1 lemon
- 6 cups vegetable or chicken broth
- 1 bay leaf
- Salt and black pepper to taste
- Optional garnish: chopped parsley, extra lemon zest, or grated Parmesan cheese
Instructions
To get things going, drain and rinse your soaked beans, then place them in your slow cooker. Next, add the diced onion, carrots, celery, and minced garlic, scattering them evenly over the beans. Sprinkle in the rosemary, thyme, lemon zest, and a bay leaf for added depth. Slowly pour the broth on top until it nearly covers everything.
Set your slow cooker to low heat and let the soup simmer for about 7–8 hours, or cook on high for approximately 4 hours. Check occasionally to see if the beans have softened; they should be tender and creamy when done. Discard the bay leaf, and stir in salt and pepper to your liking.
If you want a thicker consistency, use a ladle to scoop out a cup of beans and vegetables, mash them with a fork, and return them to the soup. Give the pot a final stir, adjust the seasonings as needed, and ladle into bowls. Finish each bowl with fresh parsley, a sprinkle of lemon zest, or Parmesan cheese if you’d like.
There’s something undeniably heartwarming about this Slow Cooker White Bean Soup with Rosemary & Lemon. It’s a wonderful choice for anyone craving a comforting, protein-packed meal that fits into a busy schedule. Plus, it’s easily adaptable for various diets—simply use vegetable broth to keep it vegetarian or vegan, or switch up the herbs based on what’s on hand. Trying to add more greens? Stir in a handful of fresh spinach or kale at the end for extra nutrients. However you tweak it, this slow cooker soup is sure to bring a soothing, rustic charm to your dinner table.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
