Italian White Beans with Cauliflower

Dust off your slow cooker! This hearty bean soup will deliver plenty of meat-free nourishment for the whole family. Top with hazelnuts for a crunchy finish.

white bowl of Italian White Beans with Cauliflower soup
Photo: Brie Passano
Prep Time:
15 mins
Slow Cook Time:
6 hrs
Total Time:
6 hrs 15 mins
7 cups


  • 3 cup low-sodium vegetable broth

  • 2 15 ounce cans cannellini (white kidney) beans, rinsed and drained

  • 3 cup cauliflower florets

  • 2 cup cherry tomatoes

  • 4 shallots, peeled and halved

  • 4 cloves garlic, minced

  • 2 teaspoon dried Italian seasoning, crushed

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 tablespoon balsamic vinegar

  • ½ cup chopped toasted hazelnuts

  • ¼ cup slivered fresh basil


  1. Line a 4- to 5-qt. slow cooker with a disposable slow cooker liner. In prepared cooker combine broth, beans, cauliflower, 1 cup of the cherry tomatoes, and the next five ingredients (through pepper).

  2. Cover and cook on low 6 to 7 hours or high 3 to 3 1/2 hours. Cut remaining 1 cup cherry tomatoes in half. Stir halved tomatoes and vinegar into soup. Top servings with hazelnuts and basil.

Nutrition Facts (per serving)

276 Calories
10g Fat
45g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 276
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 5%
Sodium 752mg 33%
Total Carbohydrate 45g 16%
Total Sugars 8g
Protein 17g
Vitamin C 44.4mg 222%
Calcium 122mg 9%
Iron 4.1mg 23%
Potassium 913mg 19%
Folate, total 71.9mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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