Italian Minestrone Soup with White Beans and Kale
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chopped kale
- 1/2 cup dry small pasta such as ditalini or elbow
Instructions
- Place the onion, carrots, celery, garlic, cannellini beans, diced tomatoes, vegetable broth, Italian seasoning, salt, and black pepper into the slow cooker and stir to combine.
- Cover and cook on low for 6 hours until the vegetables are tender.
- Stir in the kale and dry pasta, then cover and cook for 30 more minutes on low until the pasta is cooked through and the kale has wilted.
Notes
Add the kale and pasta only at the end so the greens stay bright and the pasta does not turn too soft. If you prefer a thicker soup, mash a few beans against the side of the pot before serving. Leftovers keep in the refrigerator for up to four days and reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: Italian
Equipment: Slow Cooker, Cutting Board, Knife