Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slow cooker white bean and kale soup - featured image

Slow Cooker White Bean and Kale Soup

  • Author: Karina
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings 1x

Description

A hearty, comforting soup made with dried cannellini beans, kale, and a savory Parmesan rind. This slow cooker recipe is low-effort, healthy, and perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 cup (200g) dried cannellini beans, soaked overnight
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups (1.5 liters) vegetable or chicken broth (low-sodium)
  • 1 cup (240ml) water
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups (100g) Lacinato or curly kale, chopped
  • 1 large Parmesan rind
  • 2 tablespoons extra virgin olive oil
  • Pinch of red pepper flakes
  • Salt and black pepper to taste

Instructions

  1. If using dried beans, soak them overnight in water, then drain and rinse thoroughly. If using canned beans, drain and rinse two 15-ounce cans.
  2. Dice the onion, carrots, and celery into small pieces. Mince the garlic and chop the kale, removing tough stems.
  3. Add the drained beans, diced vegetables, garlic, dried thyme, bay leaf, broth, water, and Parmesan rind to the slow cooker. Stir to combine.
  4. Cover and cook on LOW for 8-10 hours (or HIGH for 4-6 hours).
  5. About 30 minutes before serving, add the chopped kale to the pot. Stir and cover to let it wilt and cook.
  6. Remove the bay leaf and Parmesan rind. Taste and season with salt and black pepper.
  7. Ladle into bowls, drizzle with extra virgin olive oil, and sprinkle with red pepper flakes. Serve with crusty bread.

Notes

Soaking dried beans ensures they cook evenly and become creamy. The Parmesan rind adds deep umami flavor but should be removed before serving. For a creamier texture, blend a cup of the beans and broth and stir back in. Season at the end to control salt levels.

  • Prep Time: 15 minutes
  • Cook Time: 8-10 hours
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 280
  • Sugar: 4
  • Sodium: 320
  • Fat: 5
  • Saturated Fat: 1
  • Carbohydrates: 45
  • Fiber: 12
  • Protein: 14

Keywords: slow cooker soup, white bean soup, kale soup, vegetarian soup, healthy dinner, meal prep, parmesan rind soup, comfort food

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://plateori.com/slow-cooker-white-bean-and-kale-soup/