Slow Cooker Tuscan White Bean and Kale Soup

Warm yourself up with a cozy bowl of Slow Cooker Tuscan White Bean and Kale Soup. This heartwarming soup blends hearty white beans and vibrant kale with aromatic herbs, making it the perfect meal on chilly days. The slow cooker does all the work for you, resulting in a deliciously rich and flavorful dish that’s sure to please the entire family.

Why You’ll Love This Slow Cooker Tuscan White Bean and Kale Soup

• Rich and hearty flavor with a perfect blend of spices.
• Easy to prepare and set in the slow cooker.
• Ideal for meal prep and quick family dinners.
• Healthy ingredients that are packed with nutrients.
• Delicious leftovers that taste even better the next day.

Ingredients Needed

Beans:

• 2 cups dried white beans (cannellini or great northern) or 3 cups canned white beans, drained and rinsed

Veggies:

• 6 cups chopped kale (about 150g)
• 1 medium yellow onion, diced (about 150g)
• 6 cloves garlic, minced (about 2 tbsp)

Sauce:

• 1 can (14.5 oz) crushed tomatoes (no-salt-added preferred)
• 6 cups vegetable broth (1.4 liters)

Fats:

• 3 tbsp extra virgin olive oil

Spices:

• 1 tsp dried rosemary
• 1 tsp dried thyme
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper to taste

Step-by-Step Instructions

Step 1

If using dried beans, rinse 2 cups of dried white beans and soak overnight in plenty of water. Drain, then simmer in fresh water for about 1 hour until tender but not mushy. If using canned beans, skip this step.

Step 2

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and red pepper flakes, cooking for another minute, stirring constantly to avoid burning.

Step 3

Transfer the sautéed onion and garlic to the slow cooker. Add cooked beans, 6 cups of vegetable broth, 1 can of crushed tomatoes, dried rosemary, thyme, salt, and pepper. Stir gently.

Step 4

Set the slow cooker to low and cook for 6 to 8 hours.

Step 5

About 30 minutes before serving, add chopped kale to the soup. Stir, cover, and let it wilt and soften while still retaining a slight bite.

Step 6

Taste and adjust salt, pepper, or red pepper flakes as needed. If the soup is too thick, add a splash of broth or water.

Serving Suggestions for Slow Cooker Tuscan White Bean and Kale Soup

• Serve with crusty bread or garlic bread for dipping.
• Top with fresh parmesan cheese or nutritional yeast for a vegan option.
• Pair with a crisp green salad for a complete meal.
• Enjoy with a glass of white wine or sparkling water with lemon.

Tips for Success for Slow Cooker Tuscan White Bean and Kale Soup

• For best flavor, let the soup cook a full 8 hours on low.
• Adjust the amount of red pepper flakes to control heat levels.
• Store any leftovers in an airtight container in the fridge for up to 5 days.
• This soup freezes well; just reheat when ready to serve!

Variations

Here are a few easy ways to change it up:

• Add proteins like cooked Italian sausage or shredded chicken for a heartier version.
• Toss in other vegetables like carrots or celery for extra nutrition.
• Make it spicy by adding more red pepper flakes or diced jalapeños.
• For a creamy version, blend part of the soup and return it to the pot.

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Slow Cooker Tuscan White Bean and Kale Soup

A heartwarming soup blending white beans and kale with aromatic herbs, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 30 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Comfort Food, Italian

Calories: 200

Ingredients Method Notes

Ingredients

  

Beans

• 2 cups dried white beans (cannellini or great northern) or 3 cups canned white beans, drained and rinsed If using dried beans, soak overnight.

Veggies

• 6 cups chopped kale About 150g
• 1 medium yellow onion, diced About 150g
• 6 cloves garlic, minced About 2 tbsp

Sauce

• 1 can 14.5 oz crushed tomatoes (no-salt-added preferred)
• 6 cups vegetable broth 1.4 liters

Fats

• 3 tbsp extra virgin olive oil

Spices

• 1 tsp dried rosemary
• 1 tsp dried thyme
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper to taste

Method

 

Preparation

1. If using dried beans, rinse and soak 2 cups of dried white beans overnight in plenty of water. Drain, then simmer in fresh water for about 1 hour until tender but not mushy. If using canned beans, skip this step.
2. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and red pepper flakes, cooking for another minute, stirring constantly to avoid burning.
3. Transfer the sautéed onion and garlic to the slow cooker. Add cooked beans, 6 cups of vegetable broth, 1 can of crushed tomatoes, dried rosemary, thyme, salt, and pepper. Stir gently.

Cooking

1. Set the slow cooker to low and cook for 6 to 8 hours.
2. About 30 minutes before serving, add chopped kale to the soup. Stir, cover, and let it wilt and soften while still retaining a slight bite.
3. Taste and adjust salt, pepper, or red pepper flakes as needed. If the soup is too thick, add a splash of broth or water.

Notes

For best flavor, let the soup cook a full 8 hours on low. Adjust the amount of red pepper flakes to control heat levels. Store leftovers in an airtight container in the fridge for up to 5 days. This soup freezes well; just reheat when ready to serve.