470 minutes
A hearty and comforting soup made with white beans, tomatoes, and a flavorful kalamata-fennel oil.
Chopped Carrot, chopped
cups
Chopped Onion, chopped
cups
Chopped Fennel Bulb, chopped
cups
Minced Garlic, minced
cloves
teaspoons
teaspoons
Cannellini Beans, drained
0 cans
cups
0 cans
teaspoons
Chopped Pitted Kalamata Olives, chopped
tablespoons
teaspoons
teaspoons
Minced Fresh Parsley, minced
tablespoons
1. Sauté the Vegetables
Start by heating ¼ cup of extra-virgin olive oil in a 12-inch nonstick skillet over medium heat. Add the chopped carrot, onion, fennel, and minced garlic to the skillet. Sprinkle in ½ teaspoon of salt and the ½ teaspoon of pepper. Cook these vegetables for about 8-10 minutes. As they sauté, you'll notice them starting to soften and brown, which will help develop their flavors and make your soup richer and more aromatic.
2. Prepare the Slow Cooker
Transfer the sautéed vegetable mixture into your slow cooker. Add the drained cannellini beans, chicken broth, crushed tomatoes, dried thyme, and the remaining ¾ teaspoon of salt. Stir everything together to combine. Set your slow cooker to either 4 hours on high or 6 hours on low. This slow cooking process will meld the flavors beautifully, creating a hearty and comforting soup.
3. Make the Kalamata-Fennel Oil
While your soup is cooking, prepare the flavorful kalamata-fennel oil. Combine ⅓ cup of extra-virgin olive oil, chopped kalamata olives, ground fennel, red pepper flakes, and fresh parsley in a microwave-safe bowl. Microwave this mixture for 30-60 seconds, just until it’s warm and fragrant. Let it cool for about 5 minutes, then give it a good stir. This oil will add an incredible finishing touch to your soup.
4. Blend the Soup
Once the cooking time is up, use a slotted spoon to transfer about 3 cups of the vegetables and beans into a blender. Add about 2 cups of the soup liquid to the blender as well. Blend this mixture until it’s smooth, which should take about 2 minutes. Pour the pureed mixture back into the slow cooker and stir everything together. This step will give your soup a creamy texture while still keeping some of the beans and vegetables whole for a satisfying bite.
5. Season and Serve
Taste your soup and season it with additional salt and pepper if needed. Ladle the soup into bowls and drizzle each serving with the kalamata-fennel oil you prepared earlier. This final touch will enhance the flavors and add a delightful complexity to your hearty and flavorful White Bean and Tomato Soup.
By adding stale bread and extra olive oil, you can transform the soup into a traditional ribollita, which is thicker and heartier.
Replace or supplement the white beans with shredded chicken, Italian sausage, or pancetta. If you're using dried beans and adding meat, consider cooking the meat in the same pot to infuse the beans with additional flavor.
Change the flavor profile by adding spices like smoked paprika, cumin, or curry powder for a different twist on the classic recipe.
Add clams, mussels, or shrimp to the soup for a coastal Tuscan twist. Seafood cooks quickly, so add it towards the end of the cooking process.
For a non-vegetarian twist, add some crispy pancetta, chorizo, or even shredded rotisserie chicken to the soup for an added layer of flavor and protein.
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