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Bowl of Slow Cooker Tuscan White Bean and Kale Soup garnished with herbs

Slow Cooker Tuscan White Bean and Kale Soup

A heartwarming soup blending white beans and kale with aromatic herbs, perfect for chilly days.
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Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
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.