Soup recipe

Moderate Cooker fire Simmered Tomato and White Bean soup

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  • 1 can (28 ounces) crushed tomatoes
  • 2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
  • 1 onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/2 cup small pasta (such as ditalini or elbow macaroni), optional
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese, for serving


  1. In the slow cooker, combine crushed tomatoes, white beans, chopped onion, diced carrots, diced celery, minced garlic, vegetable broth, dried oregano, dried basil, dried thyme, bay leaf, salt, and pepper. Stir to combine.
  2. Set the slow cooker to low heat and let the soup simmer for 6-8 hours or until the vegetables are tender. If you’re in a hurry, you can set it to high heat and cook for 3-4 hours.
  3. About 30 minutes before serving, add the small pasta (if using) to the slow cooker. Stir well and continue cooking until the pasta is al dente.
  4. Before serving, taste and adjust the seasoning as needed. Remove the bay leaf.
  5. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with grated Parmesan cheese on the side.

This recipe allows you to enjoy a delicious and hearty tomato and white bean soup without much effort. Enjoy!

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