Tuscan Bean Soup With Arugula in Crockpot

Prep Time
Cook Time
4h 15m
Ready In

"I needed to make a soup in the crock pot. You do have to saute veggies before you add them. I got 5 lbs of beans on sale and needed to do different things with them. If you don't want to add the last 3 ingredients, it still makes a good soup."

Original is 8 servings


  • Serving Size: 1 (437.5 g)
  • Calories 328.2
  • Total Fat - 18.2 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 33.9 mg
  • Sodium - 545.5 mg
  • Total Carbohydrate - 31.6 g
  • Dietary Fiber - 6.7 g
  • Sugars - 4.8 g
  • Protein - 11.2 g
  • Calcium - 195.2 mg
  • Iron - 2.4 mg
  • Vitamin C - 19.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Saute the onion, carrots, and celery in the olive oil.

Step 2

Dump the beans in crock pot; add the water and bouillion. I cooked the beans on high for 4 hours and they were done. If you want to cook longer put on slow. My crock pot runs kinda hot so judge by your cooker. Cook until you get home; you may need to add water later.

Step 3

Add arugula, which has been minced fine, and Parmesan cheese for the last 15 minutes of cooking.

Step 4

Garnish with a dash of lemon juice in bowl.


No special items needed.

1 Reviews


Yum! Was easy comfort food! Loved all the vegies! Made for CQ 2014


review by:
(18 Aug 2014)

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