Hearty Minestrone with White Beans and Kale
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 2 (15 oz) cans white beans, drained and rinsed
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 4 cups chopped kale
Instructions
- Add the vegetable broth, diced tomatoes, white beans, carrots, celery, onion, garlic, oregano, basil, salt, and pepper to the slow cooker.
- Stir once to combine, then cover and cook on low for 6 to 7 hours until the carrots are tender.
- Stir in the chopped kale, cover again, and cook on low for 20 to 30 more minutes until the kale is wilted and soft.
- Taste and adjust salt and pepper if needed before serving.
Notes
Stir the kale in only at the end so it keeps some bright color and does not turn overly soft. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. If you prefer a thicker soup, mash a few beans against the side of the pot before adding the kale.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board