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

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 2 cans (15-ounce) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 bunch kale, stems removed and leaves chopped
  • 1 medium onion, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving

Instructions
 

  • Add the cannellini beans, vegetable broth, onion, carrots, garlic, rosemary, oregano, and red pepper flakes to the slow cooker.
  • Season with salt and black pepper, then stir to combine the ingredients evenly.
  • Cover and cook on low for 6 hours or on high for 3 hours until the vegetables are soft.
  • Stir in the chopped kale during the last 30 minutes of cooking so it wilts but keeps some texture.
  • Taste and adjust salt and pepper if needed before serving.
  • Ladle the soup into bowls and top each serving with grated Parmesan cheese.

Notes

Mash a few beans against the side of the slow cooker before adding the kale if you want a thicker broth. Leftovers keep in the refrigerator for up to 4 days and reheat well on the stovetop with a splash of broth to loosen the texture. Skip the red pepper flakes if you prefer a milder flavor.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board