Slow Cooker Tuscan Bread Soup
Recipe type: Vegan Soup Recipe
Total Time: 6 hours
Prep: 30 minutes
Cook: 5 hours, 30 minutes

Yield: 6 servings

Level: Easy
  • 4 tablespoons olive oil
  • ½ small onion, peeled and diced
  • 2 medium parsnips, peeled and diced
  • 4 small ribs celery, diced
  • 1 medium yellow potato, diced
  • 3 bay leaves
  • 1 tablespoon dried oregano
  • 2 tablespoons agave
  • 2 cups kale, finely chopped
  • 15 ounces cannellini beans, thoroughly drained and rinsed
  • 16 ounces tomato puree
  • 32 ounces organic vegetable broth
  • 3 cups crusty bread, such as baguette, cubed
  • Salt and pepper
  1. Add the olive oil, onion, parsnips, celery, potato, and bay leaves to the slow cooker. Stir until well combined. Season with salt and pepper. Set to high heat. Cook - stirring occasionally - until veggies begin to soften, about 2½ hours.
  2. Add the oregano, agave, kale, cannellini beans, pureed tomatoes, and vegetable broth. Stir until well combined. Leave the slow cooker set to high heat. Cook about 3 hours.
  3. Stir in the cubed bread. Season with salt and pepper. Serve.
Nutrition Information
Serving size: 6 Calories: 348 Fat: 11.2g Saturated fat: 1.8g Carbohydrates: 51.2g Sugar: 11.3g Sodium: 710mg Fiber: 9.7g Protein: 13.8g Cholesterol: 0mg
Recipe by Jen Elizabeth's Journals at