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Hearty Slow Cooker Tuscan White Bean and Kale Soup

slow cooker tuscan white bean and kale soup - featured image
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A comforting and nourishing slow cooker soup packed with tender white beans and vibrant kale, perfect for chilly winter days. Easy to prepare with simple pantry staples and full of rich Tuscan flavors.

Ingredients

Scale
  • 1½ cups dried cannellini or great northern beans (soaked overnight or quick-soaked) or 3 cans (15 oz each) drained and rinsed white beans
  • 4 cups chopped Tuscan kale (Lacinato or dinosaur kale)
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 (14.5 oz) can diced tomatoes with juices
  • 6 cups vegetable broth (low sodium preferred)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)
  • Parmesan cheese for serving (optional)

Instructions

  1. If using dried beans, soak 1½ cups overnight in plenty of water (about 8 hours or more) or quick soak by boiling for 2 minutes then soaking for 1 hour. Drain and rinse before use. If using canned beans, rinse thoroughly.
  2. Dice onion, carrots, and celery into small pieces. Chop kale, removing tough stems. Mince garlic.
  3. Optional: In a skillet, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened, about 5-7 minutes. Add garlic in the last minute and cook until fragrant.
  4. Add soaked or canned beans, sautéed vegetables (or raw if skipping sauté), canned tomatoes with juice, vegetable broth, rosemary, thyme, bay leaf, salt, pepper, and red pepper flakes (if using) to the slow cooker.
  5. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours until beans are tender but intact and flavors melded.
  6. About 30 minutes before serving, stir in chopped kale. Cover and cook until kale softens but remains vibrant green.
  7. Taste and adjust seasoning with salt, pepper, or red pepper flakes. Remove bay leaf before serving.
  8. Ladle soup into bowls and top with freshly grated Parmesan cheese if desired. Serve with crusty bread or a green salad.

Notes

Soaking beans reduces cooking time and improves digestion. Sautéing vegetables is optional but enhances flavor. Add kale late to keep it vibrant and tender. Adjust seasoning at the end. If broth thickens too much, add water or broth to loosen. Can be made in a pressure cooker with adjusted times.

Nutrition

Keywords: slow cooker soup, Tuscan soup, white bean soup, kale soup, winter soup, healthy soup, vegetarian soup, gluten-free soup

Find it online: https://freshforkful.com/hearty-slow-cooker-tuscan-white-bean-and-kale-soup-recipe-easy-and-perfect-for-winter/