Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Slow-Cooker White-Bean Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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