New This Month

Slow-Cooker White-Bean Soup


Since raw beans can contain toxins, the FDA suggests soaking them overnight and boiling them before slow-cooking.

  • Prep:
  • Total Time:
  • Yield: Serves 6 to 8

Photography: Lennart Weibull

Source: Martha Stewart Living, October 2016


  • 1 pound dried Great Northern beans, rinsed
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 leeks, white and light-green parts only, halved lengthwise, cut crosswise into 1/2-inch pieces, and well washed (4 cups)
  • 5 cloves garlic, thinly sliced
  • 1/2 teaspoon red-pepper flakes, plus more for serving
  • 1 butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 3 sprigs sage
  • 1 Parmesan rind, plus finely shredded Parmesan for serving
  • 4 teaspoons fresh lemon juice
  • 1 bunch spinach, trimmed and washed
  • Kosher salt and freshly ground pepper


  1. Place beans in a bowl; cover with 2 inches of water. Refrigerate, covered, overnight; drain and rinse. Cover with water in a saucepan. Bring to a boil; cook 10 minutes. Remove from heat; drain and rinse.

  2. Place beans, oil, leeks, garlic, pepper flakes, squash, sage, and rind in a 5-to-6-quart slow cooker. Add 8 cups water. Cover and cook on low 6 hours. Remove and discard sage and rind; stir in lemon juice and spinach. Season with salt and pepper. Serve, drizzled with oil and topped with shredded cheese and pepper flakes.

Reviews Add a comment

  • dcolton42
    9 MAY, 2017
    My wife an I find it absolutely delicious. If you find it bland try adding a bit more salt and pepper. Also, I think the sage, lemon juice, garlic, and cheese are essential to give it its rich, filling taste. We use real leeks, not onions because leeks have a different flavor.
  • eriktrum
    23 FEB, 2017
    One of them most bland soups I have ever had... would NOT recommend