Slow Cooker Tuscan White Bean & Kale Soup
Slow Cooker Tuscan White Bean & Kale Soup is a cozy and flavorful dish that brings warmth to chilly days. This hearty soup features creamy white beans, nutrient-rich kale, and aromatic herbs, all simmered to perfection in your slow cooker. Perfect for busy weeknights, simply prepare the ingredients, set the slow cooker, and let the magic happen while you enjoy your day. Each spoonful is like a warm hug that nourishes both body and soul.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Ingredients
Scale
- 2 cups canned white beans (cannellini or great northern), drained
- 4 cups fresh kale, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Dice the carrots and celery, and mince the garlic.
- Layer ingredients: In your slow cooker, combine white beans, kale, carrots, celery, and garlic.
- Add broth: Pour vegetable broth over the mixture until covered by about an inch.
- Season: Sprinkle oregano and red pepper flakes into the pot; stir gently.
- Cook: Cover and set on low for 6-8 hours or high for 4-5 hours.
- Serve: Stir before serving; ladle into bowls and garnish with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Substitute kale with spinach or add diced potatoes for extra heartiness. For enhanced flavor, sauté onions and garlic briefly before adding them to the slow cooker. Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.