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 Recipe

Recipe 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

Check out More Recipes:

• 5 Ingredient Slow Cooker Chicken Tortilla Soup
• Slow Cooker Chicken and Sweetcorn Soup
• 5 Ingredient Slow Cooker White Chicken Chili