Tuscan Bean Soup

This soup is perfect for quick healthy lunches!

  • Add the oil to the removable cooking bowl and heat on your hob.
  • Sauté the onion and celery over a medium heat until softened. Add the carrots, garlic, thyme, rosemary and paprika and continue to sauté for a further 2 minutes.
  • Remove the bowl from the hob and place into the Crock-Pot® heating base.
  • Add the chopped tomatoes, tomato purée, stock, beans and kale, and stir well.
  • Fit the lid and cook on Low for 6-7 hours or High for 4-5 hours. After cooking, season to taste, ladle into bowls and add a spoonful of pesto, some torn basil leaves and serve with fresh crusty bread.






  • 2 tsp olive oil
  • 1 large onion, roughly diced
  • 2 celery sticks, roughly chopped
  • 1 large carrot, roughly chopped
  • 3 garlic cloves, finely chopped
  • 3 fresh thyme sprigs, leaves picked
  • 1 fresh rosemary sprig, leaves picked and chopped
  • 1 tsp smoked paprika
  • 1 x 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 1.5 litres good quality vegetable stock
  • 1 x 400g tin cannellini beans, drained and rinsed
  • 1 x 400g tin flageolet beans, drained and rinsed
  • 1 x 200g tin butter beans, drained and rinsed
  • 100g shredded kale

To serve:

  • Salt and pepper
  • Pesto,
  • Basil leaves
  • Crusty bread