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Hearty Tuscan White Bean and Kale Slow Cooker Soup

hearty tuscan white bean and kale slow cooker soup - featured image
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A cozy and rustic slow cooker soup featuring cannellini beans and fresh kale, infused with classic Tuscan herbs. Perfect for nourishing fall and winter meals with simple pantry staples.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
  • 4 cups chopped fresh kale, ribs removed (about half a bunch)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups (1 liter) low sodium vegetable broth
  • 2 tablespoons tomato paste
  • 2 tablespoons extra virgin olive oil, plus more for finishing
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste (start with 1 teaspoon salt)
  • 1/4 teaspoon red pepper flakes (optional)
  • Grated Parmesan cheese for serving (optional)

Instructions

  1. Prepare the vegetables: rinse and chop kale, removing thick ribs. Dice onion, carrots, and celery into small, even pieces. Mince garlic cloves finely.
  2. Optional: Heat 2 tablespoons olive oil in a skillet over medium heat. Add onion, carrots, and celery; cook until softened and translucent, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
  3. Transfer sautéed vegetables (or raw if skipping sauté) into the slow cooker. Add rinsed cannellini beans, vegetable broth, tomato paste, rosemary, thyme, bay leaf, salt, pepper, and red pepper flakes if using. Stir gently to combine.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Low setting is preferred for better flavor development and bean texture.
  5. About 30 minutes before serving, stir in chopped kale to keep it vibrant and prevent mushiness.
  6. Remove bay leaf. Taste and adjust salt and pepper as needed. Ladle soup into bowls, drizzle with extra virgin olive oil, and sprinkle with grated Parmesan cheese if desired.
  7. If soup is too thick, stir in a splash of hot water or broth to loosen.

Notes

Sautéing the vegetables before slow cooking adds depth of flavor but can be skipped for convenience. Add kale in the last 30 minutes to keep it fresh and vibrant. Use good quality low sodium broth for best taste. Adjust salt gradually as beans absorb salt during cooking. Stir gently to avoid breaking beans. Can be made vegan by omitting Parmesan or using vegan cheese. Freeze leftovers for up to 3 months.

Nutrition

Keywords: Tuscan soup, white bean soup, kale soup, slow cooker soup, cannellini beans, healthy fall recipes, vegetarian soup, easy slow cooker recipes

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