Slow Cooker Tuscan White Bean & Kale Soup

Prep Time 15 mins
Cook Time 7 hrs
Rest Time 10 mins
Total Time 7 hrs 25 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Servings: 4
Best Season: Winter
Description

A comforting and nourishing Slow Cooker Tuscan White Bean & Kale Soup made with creamy white beans, tender vegetables, and earthy Tuscan herbs. This easy, healthy soup slowly simmers to develop deep flavor, making it perfect for cozy winter meals, meal prep, or a light yet satisfying dinner.

Ingredients
    For the Soup Base
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
    • For the Soup Body
  • 3 cup cooked white beans (cannellini or navy beans, drained and rinsed)
  • 5 cup vegetable broth (low sodium preferred)
  • 1 cup crushed tomatoes (canned, no added sugar)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 1 bay leaf
  • 0.5 tsp black pepper
  • 1 tsp salt (adjust to taste)
    • For the Greens & Finish
  • 3 cup kale, stems removed and roughly chopped
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, finely chopped (optional)
Instructions
    Prepare the Aromatics
  1. 1
    Heat olive oil in a pan over medium heat. Add chopped onion and sauté for 3–4 minutes until soft and translucent. Stir in garlic, carrots, and celery, cooking for another 2 minutes until fragrant. This step enhances depth of flavor before slow cooking.
    2. Assemble in the Slow Cooker
  2. 2
    Transfer the sautéed vegetables to the slow cooker. Add white beans, vegetable broth, crushed tomatoes, oregano, thyme, rosemary, bay leaf, salt, and black pepper. Stir gently to combine all ingredients evenly.
    3. Slow Cook the Soup
  3. 3
    Cover and cook on Low for 7–8 hours or High for 4–5 hours until vegetables are tender and flavors are fully developed.
    4. Add Kale
  4. 4
    About 30 minutes before the end of cooking, stir in the chopped kale. Cover again and allow the kale to soften while retaining its vibrant color and nutrients.
    5. Finish and Rest
  5. 5
    Remove the bay leaf. Stir in fresh lemon juice to brighten the flavors. Let the soup rest for 10 minutes before serving to allow flavors to settle.
Note
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: This soup freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
  • Texture Tip: For a creamier soup, mash 1 cup of beans before adding them to the slow cooker.
  • Protein Boost: Add extra beans or serve with whole-grain bread.
  • Flavor Variation: A pinch of chili flakes can add gentle heat without overpowering the dish.
Keywords: slow cooker, healthy, vegetarian, high-protein, winter soup
Read it online: https://petitepanini.com/recipe/slow-cooker-tuscan-white-bean-kale-soup/