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Tuscan White Bean and Kale Minestrone Stew
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 bunch kale, stems removed and leaves chopped
  • 2 tsp dried Italian seasoning
  • 1 bay leaf
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh parsley
  • Crusty bread for serving

Instructions
 

  • Add the onion, carrots, celery, garlic, cannellini beans, diced tomatoes, vegetable broth, Italian seasoning, bay leaf, and olive oil to the slow cooker.
  • Stir gently, cover, and cook on low for 6 hours.
  • Stir in the chopped kale, replace the lid, and cook for 30 more minutes until the greens are tender.
  • Remove the bay leaf, taste, and add salt and black pepper as needed.
  • Ladle into bowls, top with fresh parsley, and serve with crusty bread.

Notes

Add the kale only in the final half hour so it stays bright green instead of turning dull. If the broth tastes too mild after cooking, stir in an extra pinch of Italian seasoning before serving. Leftovers thicken as they sit, so add a splash of broth when reheating.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Cutting Board, Knife