I love this hearty Slow Cooker Cauliflower and Cannellini Bean Soup, made with cauliflower, cannellini beans, pancetta, sage, and chicken stock. This creamy soup recipe is perfect for dinner, taking about 4.5 hours to prepare and serving up to 4 people.
Jump to Recipe Print RecipeRecipe Ingredients
- 2 tbsp (30 ml) extra virgin olive oil, plus extra for serving
- 12 slices (about 150g or 5 oz) pancetta
- 1 handful (about 10g or ⅓ oz) sage leaves
- 2 garlic cloves, coarsely chopped (about 6g or ¼ oz)
- 1 medium onion, finely chopped (about 150g or 5 oz)
- 200g (7 oz or about 1 cup) dried cannellini beans, soaked overnight, drained, and rinsed
- 1 small head cauliflower, broken into florets, stem thickly sliced (about 500g or 1 lb)
- 1.25 liters (44 fl oz or about 5 cups) chicken stock
How To Make Slow Cooker Cauliflower and Cannellini Bean Soup With Pancetta
- Cook the Pancetta and Sage: Heat 1 tbsp (15 ml) of olive oil in a large, heavy-based saucepan over medium-high heat. Cook the pancetta for 2 minutes, then flip and add the sage leaves. Continue cooking for 2 minutes until the pancetta and sage are crispy. Remove and set aside. You may need to do this in batches if your pan is not large enough.
- Sauté the Aromatics: Add the remaining 1 tbsp (15 ml) of olive oil to the pan. Cook the chopped garlic and onion for 3 minutes, stirring frequently, until lightly golden.
- Prepare the Base with Beans: Add the soaked and drained cannellini beans and 375 ml (13 fl oz or about 1½ cups) of water to the pan. Bring the mixture to a boil and cook for 20 minutes, stirring occasionally.
- Transfer to the Slow Cooker: Carefully transfer the bean mixture into the slow cooker. Add the cauliflower florets, sliced stem, and chicken stock. Stir gently to ensure everything is evenly combined. Cook on high for 4 hours until the cauliflower and beans are tender.
- Blend the Soup: Using a blender or food processor, purée the soup in batches until smooth and creamy. Return the blended soup to the slow cooker and stir to combine. Check and adjust the seasoning if needed.
- Serve and Garnish: Ladle the soup into bowls and top with the reserved crispy pancetta and sage. Drizzle with a little extra virgin olive oil before serving for added richness.
Recipe Tips
- For extra creaminess, add heavy cream or coconut milk: Stir in 120 ml (4 fl oz or ½ cup) of heavy cream or coconut milk during the last 15 minutes of cooking for a richer texture.
- Use vegetable stock for a vegetarian version: Swap the chicken stock with vegetable stock to create a vegetarian-friendly soup while keeping the depth of flavor intact.
- Add spice for a kick: For a slightly spicy flavor, add ½ tsp of crushed red pepper flakes or a pinch of cayenne pepper while sautéing the garlic and onion.
- Incorporate extra vegetables for more nutrition: Add diced carrots or celery with the beans and cauliflower to boost the nutritional value and add subtle sweetness and crunch.
Recipe FAQs and Variations
Can I Use Canned Cannellini Beans?
Yes, you can use canned cannellini beans. Drain and rinse them well, then add them to the slow cooker in step 4. Reduce cooking time by 30 minutes.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat or in the microwave until warm.
Can I Make This Soup Vegan?
Yes, replace the pancetta with smoked tofu or omit it entirely, and use vegetable stock instead of chicken stock for a flavorful vegan option.
Can I Freeze This Soup?
Absolutely. Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Check out More Recipes:
- 5 Ingredient Slow Cooker Chicken Tortilla Soup
- Slow Cooker Chicken and Sweetcorn Soup
- 5 Ingredient Slow Cooker White Chicken Chili
Slow Cooker Cauliflower and Cannellini Bean Soup With Pancetta
Course: SoupsCuisine: ItalianDifficulty: Easy4
servings5
minutes4
hours30
minutes280
kcalI love this hearty Slow Cooker Cauliflower and Cannellini Bean Soup, made with cauliflower, cannellini beans, pancetta, sage, and chicken stock. This creamy soup recipe is perfect for dinner, taking about 4.5 hours to prepare and serving up to 4 people.
Ingredients
2 tbsp (30 ml) extra virgin olive oil, plus extra for serving
12 slices (about 150g or 5 oz) pancetta
1 handful (about 10g or ⅓ oz) sage leaves
2 garlic cloves, coarsely chopped (about 6g or ¼ oz)
1 medium onion, finely chopped (about 150g or 5 oz)
200g (7 oz or about 1 cup) dried cannellini beans, soaked overnight, drained, and rinsed
1 small head cauliflower, broken into florets, stem thickly sliced (about 500g or 1 lb)
1.25 liters (44 fl oz or about 5 cups) chicken stock
Directions
- Cook the Pancetta and Sage: Heat 1 tbsp (15 ml) of olive oil in a large, heavy-based saucepan over medium-high heat. Cook the pancetta for 2 minutes, then flip and add the sage leaves. Continue cooking for 2 minutes until the pancetta and sage are crispy. Remove and set aside. You may need to do this in batches if your pan is not large enough.
- Sauté the Aromatics: Add the remaining 1 tbsp (15 ml) of olive oil to the pan. Cook the chopped garlic and onion for 3 minutes, stirring frequently, until lightly golden.
- Prepare the Base with Beans: Add the soaked and drained cannellini beans and 375 ml (13 fl oz or about 1½ cups) of water to the pan. Bring the mixture to a boil and cook for 20 minutes, stirring occasionally.
- Transfer to the Slow Cooker: Carefully transfer the bean mixture into the slow cooker. Add the cauliflower florets, sliced stem, and chicken stock. Stir gently to ensure everything is evenly combined. Cook on high for 4 hours until the cauliflower and beans are tender.
- Blend the Soup: Using a blender or food processor, purée the soup in batches until smooth and creamy. Return the blended soup to the slow cooker and stir to combine. Check and adjust the seasoning if needed.
- Serve and Garnish: Ladle the soup into bowls and top with the reserved crispy pancetta and sage. Drizzle with a little extra virgin olive oil before serving for added richness.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories280
- % Daily Value *
- Total Fat
12g
19%
- Saturated Fat 3g 15%
- Cholesterol 15mg 5%
- Sodium 890mg 38%
- Total Carbohydrate
28g
10%
- Dietary Fiber 9g 36%
- Sugars 5g
- Protein 14g 29%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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