Slow Cooker Cauliflower and Cannellini Bean Soup

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 don’t skip the crispy sage—it’s a quick extra step that makes all the difference! Make it a day ahead and let the flavors come together overnight; it’s even better the next day.

Serve it with a slice of warm bread or a sprinkle of cheese on top, and you’ve got a meal that feels like a cozy hug.

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Recipe 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Purée 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.
  6. 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.
  7. 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 cauliflower’s 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:

Slow Cooker Cauliflower and Cannellini Bean Soup

Recipe by Shili MohamedCourse: SoupCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

4

hours 
Calories

220

kcal

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.

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.
  • Purée 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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