Print

Cozy Slow Cooker Tuscan White Bean and Kale Soup

slow cooker tuscan white bean and kale soup - featured image
Print Recipe

A comforting and hearty slow cooker soup featuring creamy white beans, tender kale, and a rich garlicky broth, perfect for winter evenings.

Ingredients

Scale
  • 2 cups dried cannellini beans, soaked overnight (or 4 cups canned, rinsed and drained)
  • 4 cups chopped Tuscan kale (Lacinato or dinosaur kale), stems removed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 6 cups vegetable broth (low-sodium recommended)
  • 2 tablespoons olive oil, plus extra for finishing
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 large bay leaf
  • Salt and pepper to taste
  • Optional: splash of fresh lemon juice or grated Parmesan for serving

Instructions

  1. If using dried beans, soak them overnight in plenty of cold water (about 8 hours). Drain and rinse before cooking. If using canned, rinse and drain to reduce sodium.
  2. Dice the onion, carrots, and celery into roughly ½-inch pieces. Remove kale stems and chop leaves into bite-sized strips. Mince the garlic finely.
  3. Optional: In a skillet, heat 2 tablespoons olive oil over medium heat. Add diced onion, carrots, and celery. Cook until softened and fragrant, about 5-7 minutes. Add garlic and cook 1 more minute.
  4. Transfer sautéed veggies (or raw if skipping sauté) to the slow cooker. Add soaked beans, vegetable broth, rosemary, thyme, bay leaf, salt (start with 1 teaspoon), and pepper (about ½ teaspoon). Stir gently to combine.
  5. Cover and set slow cooker to low heat. Cook for 6-8 hours, or until beans are tender but not mushy.
  6. About 30 minutes before serving, stir in the chopped kale. Cover and continue cooking until kale is tender but still bright green.
  7. Remove bay leaf. Taste soup and adjust salt and pepper as needed. If desired, stir in a splash of fresh lemon juice or drizzle a bit of good olive oil on top for extra richness.
  8. Ladle soup into bowls. Top with freshly grated Parmesan or serve with crusty bread on the side.

Notes

Soak dried beans overnight for best texture and digestibility. Sautéing aromatics before slow cooking adds depth but can be skipped. Add kale in the last 30 minutes to keep it tender and vibrant. Adjust seasoning gradually to avoid over-salting. Use good quality vegetable broth and olive oil for best flavor. If soup is too thick, thin with extra broth or water; if too thin, cook uncovered for last 30 minutes to reduce liquid.

Nutrition

Keywords: slow cooker soup, Tuscan soup, white bean soup, kale soup, winter soup, easy soup recipe, healthy soup, vegetarian soup, gluten-free soup

Find it online: https://ovenmila.com/cozy-slow-cooker-tuscan-white-bean-and-kale-soup-recipe-easy-and-perfect-for-winter/