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.

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

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

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.