Healthy Crockpot Tomato Basil White Bean Soup
Highlighted under: Balanced Meals
I love making this Healthy Crockpot Tomato Basil White Bean Soup on busy weekdays. Not only does it require minimal prep, but the slow cooking really brings out the rich flavors of tomatoes and aromatic basil. The white beans add a hearty, creamy texture without any heavy cream, making it deliciously guilt-free. I often pair it with crusty bread for a wholesome meal that warms me up and keeps me satisfied until dinner!
When I first discovered crockpot recipes, I was thrilled with how effortless they made cooking while still allowing for complex flavors. This Healthy Crockpot Tomato Basil White Bean Soup became a staple in my kitchen. The secret is letting the ingredients meld together for hours, intensifying the taste and aroma.
I also love that you can easily customize this recipe. Add your favorite veggies or spices based on what you have on hand. Just remember, a fresh batch of basil at the end makes all the difference!
Why You Will Love This Recipe
- Rich, comforting flavors that warm you inside out
- Nutritious and filling without compromising taste
- Perfect for meal prepping or feeding a crowd
The Importance of Fresh Ingredients
Choosing high-quality, fresh ingredients is essential to elevate the flavors of your Healthy Crockpot Tomato Basil White Bean Soup. Opt for organic canned tomatoes, as they often provide a richer taste compared to processed alternatives. Additionally, using fresh basil rather than dried will significantly enhance the aroma and flavor of the dish—add it near the end of cooking to retain its vibrant color and essential oils.
When selecting your white beans, look for varieties like cannellini or great northern beans, as they have a creamy texture that complements the soup beautifully. If you're short on time, you can use canned beans; just be sure to drain and rinse them well to remove excess sodium. This not only helps improve flavor but also promotes a healthier dish overall.
Tips for Optimal Cooking
For the best results, consider the time of day you plan to serve this dish. Cooking on low allows for a deeper melding of flavors, so if you start it in the morning, it will be ready by dinner. If you're in a pinch, a high setting for 3-4 hours can also yield delicious results, but make sure to keep an eye on its consistency; you may need to add a splash of vegetable broth if it thickens too much.
Be mindful of the seasoning adjustments you make to the soup. Since various vegetable broths vary in sodium levels, always taste your soup before adding extra salt. If you find it a bit flat, a splash of balsamic vinegar or a squeeze of fresh lemon juice can brighten the flavors without adding calories, giving a fresh lift that's particularly welcome in a hearty soup like this.
Ingredients
Gather these ingredients before you start cooking!
Ingredients
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 cup fresh basil, chopped
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil
Now that you have everything, let's get cooking!
Instructions
Follow these simple steps to make your soup!
Prepare the Base
In your crockpot, combine the diced onions, minced garlic, and olive oil. Stir to coat the onions, then add the crushed tomatoes and vegetable broth.
Add Beans and Season
Carefully add the white beans, dried oregano, salt, and pepper. Stir everything together gently to mix the ingredients.
Cook
Cover the crockpot and set it on low for 6-8 hours or high for 3-4 hours, allowing the flavors to develop.
Finish with Fresh Basil
Once cooked, stir in the fresh basil just before serving to enhance the freshness and flavor.
Enjoy your simple and healthy soup!
Pro Tips
- For added protein, consider throwing in diced chicken or using lentils instead of some of the beans. Adjust the seasoning to your liking, and don't hesitate to add a splash of lemon juice for brightness.
Make-Ahead and Storage Tips
This soup is a fantastic make-ahead option, perfect for meal prepping! If you plan to enjoy it later, allow it to cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to 5 days, making it easy to reheat for quick lunches or dinners. If you’d like to enjoy it later, consider freezing portions; the soup can last in the freezer for up to three months.
When reheating, do so gently over low heat on the stovetop or in a microwave. I recommend adding a splash of vegetable broth to restore its creamy texture. The quality of your ingredients means those fresh flavors should still shine through when it's warmed up, making your effort worthwhile.
Serving Suggestions
Pairing this soup with crusty bread is not just a delightful way to enjoy it but also practical. The bread can serve as a great vessel for scooping up the hearty beans and rich tomato broth. If you're looking to make it a complete meal, consider adding a simple side salad dressed with olive oil and vinegar to enhance the overall experience.
For guests or family members with dietary restrictions, this soup is versatile! Consider serving it over cooked quinoa or brown rice for a gluten-free option. Another idea is to sprinkle it with a handful of toasted pine nuts or a dollop of pesto for added flavor and texture. These small touches can elevate your soup from simple to extraordinary, making it suitable for any occasion.
Questions About Recipes
→ Can I use canned tomatoes instead of crushed?
Yes! Just blend them before adding to achieve a similar texture.
→ How long will leftovers last in the fridge?
The soup will last about 4-5 days in the refrigerator in an airtight container.
→ Can I freeze this soup?
Absolutely! Allow it to cool, then transfer to freezer-safe containers for up to 3 months.
→ What can I serve with the soup?
It's delightful with a side of crusty bread or a simple salad for a complete meal.
Healthy Crockpot Tomato Basil White Bean Soup
I love making this Healthy Crockpot Tomato Basil White Bean Soup on busy weekdays. Not only does it require minimal prep, but the slow cooking really brings out the rich flavors of tomatoes and aromatic basil. The white beans add a hearty, creamy texture without any heavy cream, making it deliciously guilt-free. I often pair it with crusty bread for a wholesome meal that warms me up and keeps me satisfied until dinner!
Created by: Belinda Fraser
Recipe Type: Balanced Meals
Skill Level: Beginner
Final Quantity: 6 servings
What You'll Need
Ingredients
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 cup fresh basil, chopped
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil
How-To Steps
In your crockpot, combine the diced onions, minced garlic, and olive oil. Stir to coat the onions, then add the crushed tomatoes and vegetable broth.
Carefully add the white beans, dried oregano, salt, and pepper. Stir everything together gently to mix the ingredients.
Cover the crockpot and set it on low for 6-8 hours or high for 3-4 hours, allowing the flavors to develop.
Once cooked, stir in the fresh basil just before serving to enhance the freshness and flavor.
Extra Tips
- For added protein, consider throwing in diced chicken or using lentils instead of some of the beans. Adjust the seasoning to your liking, and don't hesitate to add a splash of lemon juice for brightness.
Nutritional Breakdown (Per Serving)
- Calories: 210 kcal
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrates: 32g
- Dietary Fiber: 9g
- Sugars: 4g
- Protein: 10g