A HEARTY TUSCAN BEAN SOUP WITH A TON OF VEGGIES
There’s something inherently comforting about a bowl of soup. Maybe it’s memories of Mom’s cooking – or the times we’ve relied on soup to get us through when we were feeling under the weather. Whatever it is, soup feels like a warm blanket and a hug when you need it most.
And this Tuscan bean soup is no exception!
It’s packed with veggies like carrots, celery and spinach – and has a brightness from diced tomatoes. Oregano and thyme deliver a wonderful herbaceousness to the mixture.
Now, we’ve used vegetable broth as the savory base for this recipe – and if you follow the instructions to the letter, you’ll have a vegan soup for dinner. However, feel free to use your favorite broth. We’ve tried it with chicken stock as well and it’s wonderful!
And it’s hearty soup indeed. Aside from the beans, we’ve used brown rice for an added dimension of texture and substance. Hey, rice and beans is an iconic pairing for a reason! They just work so well together.
We also think you’re going to love how easy it is to make this bean soup recipe from scratch.
HOW TO MAKE BEAN SOUP IN A RICE COOKER
Just load all your soup ingredients into the inner pot of your Tiger multifunctional rice cooker. Select the Slow Cook preset for 75 minutes and let your rice cooker take it from there.
The simplicity of making this recipe from scratch is at odds with the deep and soulful flavors you’ll taste in the first spoonful of this delicious Tuscan bean soup. Enjoy!
And check out these other delicious and easy soup recipes you can make in your rice cooker:
Tuscan Bean Soup
Loaded with vegetables, brown rice and beans, this Tuscan bean soup is warming, filling and so delicious. Make this slow cooker bean soup easily in your rice cooker!
- Place all the ingredients in the rice cooker inner pot and stir.
- Close the lid and choose the [Slow Cook] function. Set the timer to 75 minutes and press Start.
- Once cooking is complete, serve in a bowl.
Ingredients below are for a 5.5-cup cooker. Double the ingredients for a 10-cup cooker.
- 2 Garlic cloves, grated
- 2 Celery stalks, chopped
- 1 Large carrot, chopped
- 1 cup Spinach, chopped
- 1 cup Brown rice
- 1 (15-ounce) can Pinto beans, rinsed and drained
- 1 (14-ounce) can Diced tomatoes
- 1 tsp Dried oregano
- ½ tsp Dried thyme
- 4 cups Vegetable broth
- Salt and pepper to taste