Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Slow-Cooker White-Bean Soup Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 5, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 6 hrs 25 mins Yield: 6 to 8 Serves There's butternut squash, leeks, and spinach as well as white beans in this hearty, rich, and flavorful vegetarian soup. It's a recipe that proves the slow cooker is as well suited to vegetable recipes as to big pieces of meat. Ingredients 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 ½-inch pieces, and well washed (4 cups) 5 cloves garlic, thinly sliced ½ 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 Directions 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. 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. Lennart Weibull Cook's Notes Since raw beans can contain toxins, the FDA suggests soaking them overnight and boiling them before slow-cooking. Rate it Print