Slow Cooker Tuscan Kale and Cannellini Bean Soup
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 bunch kale, stems removed and leaves chopped
Instructions
- Add the olive oil, onion, carrots, celery, garlic, cannellini beans, diced tomatoes, vegetable broth, rosemary, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6 hours.
- Stir in the chopped kale. Cover and cook for 30 more minutes until the kale is tender.
- Taste and adjust salt and pepper if needed before serving.
Notes
Stir the kale in only at the end so it stays bright green instead of turning overly soft. Leftovers thicken further in the fridge, so add a splash of broth when reheating to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board