Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Slow-Cooker White-Bean Soup 4.6 (5) It’s our favorite hearty vegetarian dish—and one we make all winter. Prep Time: 25 mins Total Time: 6 hrs 25 mins Servings: 6 to 8 Jump to recipe Need a cozy, hearty soup to get you through winter? This slow-cooker white bean soup is just the thing. It’s packed with Great Northern beans, leeks, butternut squash, and spinach, making it a substantial and healthy dish. Parmesan rind is the magical ingredient that gives the soup richness and depth of flavor. Even better it’s a set-it-and-forget-it dish where the slow cooker does the work. Come back six hours later, check the seasoning, stir in lemon juice to brighten the flavor, and top with grated Parmesan cheese for serving. 28 Slow Cooker Recipes You'll Want to Make All Year Long Credit: Lennart Weibull Directions Soak beans: Place beans in a bowl; cover with 2 inches of water. Refrigerate, covered, overnight; drain and rinse. Cook beans briefly on stovetop: Cover with water in a saucepan. Bring to a boil; cook 10 minutes. Remove from heat; drain and rinse. Add soup ingredients and water to slow cooker and cook: Place beans, oil, leeks, garlic, pepper flakes, squash, sage, and rind in a 5-to-6-quart slow cooker. Add 8 cups water. Cover and cook on low 6 hours. Remove sage and rind, add lemon and spinach and serve: Remove and discard sage and rind; stir in lemon juice and spinach. Season with salt and pepper. Serve, drizzled with oil and topped with shredded cheese and pepper flakes. Cook's Notes Since raw beans can contain toxins, the FDA suggests soaking them for at least five hours and boiling them before slow cooking. Other Bean Soup Recipes to Try Vegetable-Bean Soup Cannellini Bean Soup Chipotle Chicken and White-Bean Soup Kale, Farro, and White Bean Soup Smoky Black Bean and Sausage Soup