Slow Cooker Tuscan Cannellini Bean Kale Soup
Equipment
- Slow Cooker
Ingredients
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried Italian seasoning
- 1 bunch kale, stems removed and leaves chopped
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- Add the onion, carrots, celery, and garlic to the slow cooker.
- Stir in the cannellini beans, diced tomatoes, vegetable broth, and Italian seasoning.
- Cover and cook on low for 6 to 7 hours until the vegetables are soft.
- Stir in the chopped kale and cook for 30 more minutes until the kale wilts.
- Season with salt and pepper to taste.
- Ladle into bowls and top with grated Parmesan cheese before serving.
Notes
Add the kale only in the final half hour so it stays bright and does not turn mushy. Leftovers thicken in the fridge, so stir in a little extra broth when reheating. Skip the Parmesan for a fully vegan version or swap in a pinch of nutritional yeast.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker
Cuisine: Italian
Equipment: Slow Cooker