Tuscan White Bean Soup

Tuscan White Bean Soup http://hurstbeans.com/system/images/360/original_tuscan-white-bean-soup-recipe.jpg
  • Home_tuscan-white-bean-soup-recipe
  • Home_tuscan-white-bean-soup
  • Home_tuscan-white-bean-soup-recipe
  • Home_tuscan-white-bean-soup

"This soup is really thick and hearty. I added just a touch of half and half (that’s half whipping cream and half milk for my non-American readers) to get things nice and creamy." Original recipe from Buns in my Oven: https://www.bunsinmyoven.com/2017/10/27/tuscan-white-bean-soup/

Cook Time
Kitchen Time
Servings 10


  • 1 package Hurst's Great Northern Beans with Ham Flavor
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 9 cups chicken broth
  • 1 cup half and half
  • 5 ounces sun-dried tomatoes, drained
  • 6 ounces baby spinach
  • 1 tablespoon red pepper flakes
  • 1 teaspoon salt
  • 2 teaspoons ground pepper
  • shaved Parmesan, for serving

Cooking Directions

  1. Place the dry beans into a colander and rinse thoroughly with cold water. Check for any small stones or debris and discard.
  2. Add the beans, onion, garlic, and chicken broth to a large slow cooker. Cover and cook on high for 4 hours or until beans are tender.
  3. Add the half and half to the beans. Dice the tomatoes and spinach into bite sized pieces and add to the pot of beans.
  4. Season with red pepper flakes, ham seasoning packet, salt, and pepper.
  5. Cover and cook on low for 1 hour.
  6. Stir well before serving. Serve with shaved Parmesan on top, as desired.