Description
Slow Cooker White Bean & Tuscan Kale Soup is the ultimate comfort food for chilly days. This hearty dish combines creamy cannellini beans and tender Tuscan kale, simmered in fragrant herbs and vegetable broth. Effortlessly prepare this nourishing meal by simply tossing the ingredients into your slow cooker. Perfect on its own or served with crusty bread, this soup promises warmth and satisfaction in every spoonful.
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups chopped Tuscan kale (lacinato)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ cup grated Parmesan cheese (optional)
Instructions
- Gather all ingredients and prepare a skillet.
- Sauté diced onion over medium heat until translucent (about 5 minutes). Add minced garlic during the last minute.
- Transfer sautéed onion and garlic to the slow cooker. Add white beans, chopped kale, herbs, and vegetable broth.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Stir in Parmesan cheese before serving if desired, then ladle into bowls.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 8mg
Keywords: - Customize by adding diced tomatoes or different greens like spinach. - For added protein, mix in cooked sausage or turkey. - Store leftovers in an airtight container for up to five days.