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Slow Cooker White Bean and Kale Tuscan Soup

slow cooker white bean and kale tuscan soup - featured image
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A hearty and cozy slow cooker soup featuring white beans, kale, and savory herbs, perfect for chilly nights and easy meal prep.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) cannellini or great northern beans, drained and rinsed
  • 4 cups fresh kale, packed, stems removed and roughly chopped
  • 4 cups (960 ml) vegetable broth, low sodium
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 tablespoons extra virgin olive oil (for cooking and finishing)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • Juice of half a fresh lemon
  • Parmesan cheese, freshly grated (optional, for serving)

Instructions

  1. Prep the vegetables: rinse and roughly chop the kale, dice carrots and celery, finely chop the onion, and mince the garlic. Remove kale stems.
  2. Optional: In a skillet, heat 1 tablespoon olive oil over medium heat. Add onion, carrots, and celery; cook until softened and fragrant, about 5-7 minutes. Add garlic for the last minute.
  3. Transfer sautéed vegetables to the slow cooker. Add drained white beans, kale, vegetable broth, tomato paste, dried thyme, rosemary, bay leaf, smoked paprika, salt, and pepper.
  4. Cook on low for 5-6 hours or on high for 3-4 hours. Check around 4 hours on low to ensure kale is tender but not mushy.
  5. About 10 minutes before serving, stir in fresh lemon juice and red pepper flakes if using. Remove the bay leaf.
  6. Serve: ladle soup into bowls, drizzle with remaining olive oil, and top with freshly grated Parmesan cheese if desired.

Notes

Sautéing the vegetables before slow cooking deepens flavor but can be skipped for convenience. Remove kale stems and chop finely to avoid stringy texture. Avoid lifting the slow cooker lid frequently to maintain heat. Adjust thickness by adding broth or mashing some beans. For vegan version, omit Parmesan or use plant-based cheese. Can substitute kale with Swiss chard or spinach. Protein can be boosted by adding cooked sausage or chicken.

Nutrition

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

Find it online: https://novanosh.com/slow-cooker-white-bean-and-kale-tuscan-soup-recipe-easy-cozy-meal-idea/