I've been meaning to create a low fat Tuscan bean soup for such a long time and take me back to my Uni vegetarian days.
And as the nights have been drawing in, I thought I'd plan ahead for the week, starting with the night before.
Instead of turning to my trusty soup maker, my slow cooker came in handy for the first time this year when considering a soup and took full advantage to make a massive batch.
You might also like to try my healthy tuscan bean soup in a hob for 4 people.
Tuscan bean soup is perfect for families wanting to stay healthy or if you want to freeze in batches and packed full of what SW called "Speed Foods" to help encourage weight loss.
Note: Since posting my Tuscan bean soup last week, I've been told someone's great news on Facebook that they ate this once a day for four days and lost 3lb!
I would love to hear your update too, so please post below!
If you're also a soup lover like me, then definitely go and subscribe to my Tastefully Vikkie YouTube channel where I share videos recipes every Friday at 6pm.
You're also more than welcome to join my facebook support group, I LOVE SW Soup, where we talk soups, soup makers, what recipes we're loving and all that good stuff.
Buon Appetito!
WHY NOT PIN TUSCAN BEAN SOUP FOR LATER?
You can also find my non-slow cooker Tuscan bean soup here.
📖 Recipe
Slow Cooker Tuscan Bean Soup (Unofficial Slimming World)
Equipment
Ingredients
- 1 onion peeled and chopped
- 2 celery sticks sliced
- 2 carrots peeled and chopped
- 1 large garlic clove minced
- ½ tablespoon dried rosemary
- ½ tablespoon dried oregano
- ½ tablespoon dried sage
- 1 litre water
- 2 chicken or vegetable stock cubes
- 1 400g tin of baked beans
- 1 400g tin of cannellini beans in water
- 1 teaspoon smoked paprika
- ½ small cabbage shredded
- A few shakes cayenne pepper
- Seasoning
- 80 g dried orzo, rice or bulgar wheat
- 1 aubergine, diced *OPTIONAL - as needed to use it up
Instructions
- Throw everything in to the slow cooker except the orzo) and set on low overnight (approx 6-7 hours) or high for 3-4.
- Stir in the orzo or rice and set to high for 30 mins or until cooked.
- Season to taste and serve.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Roxanne Kennedy
just wondering if I can freeze the leftovers?
Vikkie Lee
Yes, you can 🙂
Roxanne Kennedy
Great...thank you!
Denise
Just wondering how big a serving size is?? 1 cup?
norma Robertson
I know this posted years ago but and a big but if you see this do you rinse baked beans or can theu be replaced with say cannelloni beans or similar
Kat
Not my recipe obviously but if it helps I have used them before. I dont rinse the baked beans as you want the juice too for the tomato flavour ?
vikkie
Of course. I just used whatever was affordable at the time.
Claire
Sorry! One more question.......does the 2litres of water need to be boiling water with the stock cubes stirred into it or do I pour cold water in and sprinkle the cubes in the mixture? X
Tastefully Vikkie
No problem at all. No, not necessary - I always put mine in cold and sprinkle in the cubes x
Claire
Thanks! ???? X
Claire
Hi just realised I forgot to buy rice! Can I cook everything tonight then leave it and then buy the rice tomorrow. Add the rice tomorrow and cook for the 30mins? Do you think that would work? X
Tastefully Vikkie
You could add any pasta instead if you wanted. I think it'll be fine if you leave it til tomorrow as there's plenty of juice. Good luck x
Claire
Great thanks ???? X
Sally Clarke
Hi !
In your Tuscan bean soup .. Roughly how much cayenne pepper would you use ? I've never used it before so have no idea how hot it is !
Tastefully Vikkie
Just a sprinkling (about 5 shakes if that helps), not too much x