Tuscan Cannellini Bean and Ham Soup with Kale and Rosemary
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 2 cups diced cooked ham
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups chopped kale
- 2 sprigs fresh rosemary
- 1 medium onion, diced
- 2 carrots, sliced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- Salt and black pepper to taste
Instructions
- Add the diced ham, drained cannellini beans, onion, carrots, and garlic to the slow cooker.
- Pour the chicken broth over the ingredients and tuck in the rosemary sprigs.
- Cover and cook on low for 6 hours.
- Stir in the chopped kale, then cover and cook for 30 more minutes until the kale softens.
- Season with salt and pepper to taste, remove the rosemary sprigs, and serve.
Notes
Rosemary sprigs can be removed easily once the soup finishes cooking, but if you want stronger herb flavor, chop one sprig and add it with the kale. Leftovers thicken slightly in the fridge and reheat well on the stovetop with a splash of broth.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board