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Easy 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 featuring creamy white beans, tender kale, and a subtle garlic-thyme flavor, perfect for cozy meals.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
  • 1 large bunch kale (about 6 cups chopped), stems removed and leaves chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 4 cups (1 liter) low-sodium vegetable broth
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Pinch of red pepper flakes
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • Juice of half a lemon

Instructions

  1. Rinse and chop kale into bite-sized pieces, discarding tough stems. Dice the onion, peel and chop the carrots, and mince the garlic.
  2. Heat 2 tablespoons olive oil in a skillet over medium heat. Add diced onion and carrots and cook until softened, about 5 minutes. Add minced garlic and cook for 1-2 minutes, stirring frequently.
  3. Transfer sautéed vegetables to the slow cooker. Add drained cannellini beans, dried thyme, rosemary, bay leaf, red pepper flakes, and vegetable broth. Stir to combine.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours if short on time.
  5. About 30 minutes before serving, stir in chopped kale. Cover and cook until kale is tender but still vibrant green.
  6. Remove bay leaf. Stir in lemon juice and season with salt and freshly ground black pepper to taste.
  7. Ladle soup into bowls and serve warm, optionally with crusty bread or a side salad.

Notes

Sautéing the vegetables first enhances flavor. Add kale in the last 30 minutes to keep it vibrant and tender. Rinse canned beans well to reduce bitterness. For creamier texture, mash a portion of beans after cooking. Lemon juice brightens the soup and balances flavors. Can be made vegan by using vegetable broth and skipping meat add-ins. Soup keeps in fridge for up to 4 days and freezes well for up to 3 months.

Nutrition

Keywords: slow cooker soup, Tuscan soup, white bean soup, kale soup, healthy soup, easy soup, vegetarian soup, gluten-free soup, cozy meals

Find it online: https://flurpchef.com/easy-slow-cooker-tuscan-white-bean-and-kale-soup-recipe-for-cozy-meals/