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Cozy Slow Cooker White Bean and Kale Tuscan Soup

slow cooker white bean and kale Tuscan soup - featured image
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A comforting and hearty slow cooker soup featuring white beans and kale, simmered with aromatic vegetables and herbs for a warm, nourishing meal perfect for chilly evenings.

Ingredients

Scale
  • 1 ½ cups dry white beans (cannellini or great northern), soaked overnight or quick-soaked
  • 4 cups fresh kale, chopped (Tuscan/Lacinato/dinosaur kale preferred)
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth or chicken broth (low-sodium preferred)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons fresh lemon juice
  • Salt and black pepper to taste

Instructions

  1. Prepare the beans: Soak 1 ½ cups of dry white beans overnight in plenty of water (at least 6 cups). For a quick soak, boil beans for 5 minutes, then cover and let sit for 1 hour. Drain and rinse before cooking.
  2. Sauté the base vegetables: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion, sliced carrots, and chopped celery. Cook for 5-7 minutes until softened and fragrant. Add minced garlic and cook for another minute, stirring constantly.
  3. Transfer to slow cooker: Add sautéed vegetables to the slow cooker. Add soaked beans, 6 cups broth, dried thyme, rosemary, bay leaf, and crushed red pepper flakes if using.
  4. Cook low and slow: Cover and cook on low for 6-8 hours until beans are tender and soup thickens. Alternatively, cook on high for 3-4 hours (flavors less melded).
  5. Add kale and seasonings: About 30 minutes before serving, stir in chopped kale. Cook uncovered to let liquid evaporate slightly. Season with salt, black pepper, and stir in fresh lemon juice.
  6. Final taste and adjustments: Taste soup and add more salt or lemon juice if needed. Remove bay leaf before serving.
  7. Serve: Ladle soup into bowls and drizzle with extra virgin olive oil if desired. Serve with crusty bread or a sprinkle of Parmesan.

Notes

Soaking beans is essential to soften them and reduce cooking time. Sautéing vegetables before slow cooking adds depth of flavor but can be skipped. Add kale near the end to keep it vibrant and slightly chewy. Adjust seasoning at the end with lemon juice and salt. If soup is too thick, add broth or water to loosen. For canned beans, add them with kale in the last 30 minutes and reduce cooking time.

Nutrition

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

Find it online: https://milaspoon.com/cozy-slow-cooker-white-bean-and-kale-tuscan-soup-recipe-for-easy-healthy-meals/