This slow-cooker cauliflower and cannellini bean soup is one of those recipes that just feels like home. The cauliflower becomes super creamy and tender, and the beans add a hearty bite, making each spoonful rich and filling.
And donโt skip the crispy sageโitโs a quick extra step that makes all the difference! Make it a day ahead and let the flavors come together overnight; itโs even better the next day.
Serve it with a slice of warm bread or a sprinkle of cheese on top, and youโve got a meal that feels like a cozy hug.
Jump to Recipe Print RecipeRecipe Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, coarsely chopped
- 1 brown onion, finely chopped
- 1 large leek, white part only, washed and chopped
- 200 g (7 oz) dried cannellini beans, soaked overnight, drained, and rinsed
- 1 small cauliflower, broken into florets, stem thickly sliced
- 1.25 liters (5 cups) vegetable stock, good quality
- handful of sage leaves
- extra virgin olive oil, for drizzling (optional)
How To Make Slow Cooker Cauliflower and Cannellini Bean Soup
- Heat the Soup Base: Heat 1 tbsp of olive oil in a large, heavy saucepan over medium-high heat, then cook the garlic, onion, and leek for about 5 minutes until they turn lightly golden.
- Cook the Beans: Add the drained cannellini beans and 1.5 cups (375 ml) of water to the pan, then bring the mixture to a boil and cook it for 20 minutes.
- Transfer to Slow Cooker: Pour the bean mixture into your slow cooker, then add the cauliflower florets and vegetable stock to fully cover the ingredients.
- Cook in Slow Cooker: Set the slow cooker to high and let everything cook for 4 hours or until the beans and cauliflower are tender and easily mashed.
- Purรฉe the Soup: Using a stick blender or food processor, blend the soup until it reaches a smooth, creamy texture. Taste and adjust seasoning with sea salt and freshly ground black pepper as needed.
- Prepare the Crispy Sage Topping: In a small frying pan, heat the remaining 1 tbsp of olive oil over medium-high heat and cook the sage leaves for about 2 minutes until they turn crisp. Drain the sage on paper towels.
- Serve: Ladle the soup into bowls, top with crispy sage, and drizzle with extra virgin olive oil, if desired.
Recipe Tips
- For extra depth, try roasting the cauliflower before adding it to the slow cooker; this adds a subtle sweetness and slightly nutty flavor that makes the soup richer and more satisfying.
- To make the soup even creamier, stir in a splash of coconut milk or heavy cream just before serving. This will add a luxurious texture without overpowering the cauliflowerโs delicate taste.
- If you prefer a chunkier soup, blend only half the mixture and leave the rest intact. This keeps the creamy base while adding a bit more texture with pieces of cauliflower and beans.
- Fresh herbs, like thyme or rosemary, can be added for extra flavor. Toss them into the slow cooker along with the other ingredients for a fragrant, earthy note.
Recipe FAQs and Variations
Can I Use Canned Beans Instead of Dried Beans?
Yes, you can use canned cannellini beans, but be sure to drain and rinse them well. Reduce the cooking time to 2 hours if using canned beans.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until heated through.
Can I Substitute Another Vegetable for Cauliflower?
Yes, you can use broccoli or even sweet potato if you prefer. Broccoli will give a similar texture, while sweet potato adds a touch of sweetness.
Can I Make This Recipe on the Stovetop?
Absolutely! Follow the same steps but simmer the soup on low heat for about 1 hour or until the vegetables are tender.
Check out More delicious vegetarian Recipes:
- Indian Curried Yellow Split Pea and Coconut Soup
- Leek, Fennel and Potato Soup With Herb Salsa
- Slow Cooker Spiced Carrot and Cumin Soup
Slow Cooker Cauliflower and Cannellini Bean Soup
Course: SoupCuisine: MediterraneanDifficulty: Easy4
servings15
minutes4
hours220
kcalThis slow-cooker cauliflower and cannellini bean soup is one of those recipes that just feels like home. The cauliflower becomes super creamy and tender, and the beans add a hearty bite, making each spoonful rich and filling.
Ingredients
2 tbsp olive oil
2 garlic cloves, coarsely chopped
1 brown onion, finely chopped
1 large leek, white part only, washed and chopped
200 g (7 oz) dried cannellini beans, soaked overnight, drained, and rinsed
1 small cauliflower, broken into florets, stem thickly sliced
1.25 liters (5 cups) vegetable stock, good quality
handful of sage leaves
extra virgin olive oil, for drizzling (optional)
Directions
- Heat the Soup Base: Heat 1 tbsp of olive oil in a large, heavy saucepan over medium-high heat, then cook the garlic, onion, and leek for about 5 minutes until they turn lightly golden.
- Cook the Beans: Add the drained cannellini beans and 1.5 cups (375 ml) of water to the pan, then bring the mixture to a boil and cook it for 20 minutes.
- Transfer to Slow Cooker: Pour the bean mixture into your slow cooker, then add the cauliflower florets and vegetable stock to fully cover the ingredients.
- Cook in Slow Cooker: Set the slow cooker to high and let everything cook for 4 hours or until the beans and cauliflower are tender and easily mashed.
- Purรฉe the Soup: Using a stick blender or food processor, blend the soup until it reaches a smooth, creamy texture. Taste and adjust seasoning with sea salt and freshly ground black pepper as needed.
- Prepare the Crispy Sage Topping: In a small frying pan, heat the remaining 1 tbsp of olive oil over medium-high heat and cook the sage leaves for about 2 minutes until they turn crisp. Drain the sage on paper towels.
- Serve: Ladle the soup into bowls, top with crispy sage, and drizzle with extra virgin olive oil, if desired.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories220
- % Daily Value *
- Total Fat
7g
11%
- Saturated Fat 1g 5%
- Cholesterol 0mg 0%
- Sodium 475mg 20%
- Total Carbohydrate
35g
12%
- Dietary Fiber 9g 36%
- Sugars 3g
- Protein 10g 20%
* 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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