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White Bean Kale Tomato Soup
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 4 cups vegetable broth
  • 2 (15 oz) cans white beans, drained and rinsed
  • 1 (28 oz) can crushed tomatoes
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 4 cups chopped kale
  • 2 tsp dried Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Place the diced onion, minced garlic, and diced carrots in the slow cooker.
  • Add the drained white beans, crushed tomatoes, vegetable broth, Italian seasoning, salt, and black pepper.
  • Stir gently to combine everything evenly.
  • Cover and cook on low for 6 to 7 hours until the carrots are soft.
  • Stir in the chopped kale during the final 30 minutes of cooking so it wilts but keeps some texture.

Notes

Stir the kale in only at the end to avoid a mushy result. Leftovers keep in the fridge for up to four days and taste even better after the flavors settle overnight. If the soup thickens too much on reheating, add a splash of broth to loosen it.
Course: Soup
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board