Slow-Cooker White-Bean Soup

Prep Time:
25 mins
Total Time:
6 hrs 25 mins
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.


  • 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


  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.

    Lennart Weibull

Cook's Notes

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

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