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Creamy Slow Cooker Tuscan White Bean Soup with Kale

slow cooker tuscan white bean soup - featured image
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A warm, thick, and soothing slow cooker Tuscan white bean soup with kale that offers creamy texture and hearty flavor, perfect for cozy meals.

Ingredients

Scale
  • 2 cups dried cannellini or great northern beans, soaked overnight (or 4 cups canned, drained and rinsed)
  • 4 cups chopped curly or dinosaur kale, stems removed
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 6 cups vegetable broth (low-sodium recommended)
  • 3 tablespoons olive oil, plus extra for drizzling
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 teaspoon dried thyme
  • 1 whole bay leaf
  • Salt and pepper to taste
  • Optional: Parmesan cheese for garnish or stirred in at the end

Instructions

  1. If using dried beans, soak them overnight in plenty of cold water (about 8 hours). If using canned beans, rinse and drain them.
  2. Finely dice the onion, carrots, and celery. Mince the garlic and chop the kale into bite-sized pieces, removing tough stems.
  3. Add soaked (or canned) beans, chopped onions, carrots, celery, garlic, and kale to the slow cooker.
  4. Pour in the vegetable broth, then add rosemary, thyme, bay leaf, and 2 tablespoons olive oil. Stir gently to combine.
  5. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beans are tender but not mushy. Add a half cup of broth or water during the last hour if soup is too thick.
  6. Remove the bay leaf. Using an immersion blender, blend about one-third of the soup directly in the slow cooker until smooth and creamy, leaving the rest chunky. Alternatively, puree a few cups in a regular blender and stir back in.
  7. Stir in the remaining tablespoon of olive oil. Taste and adjust salt and pepper. If using Parmesan, stir it in now for extra richness.
  8. Ladle the soup into bowls, drizzle a little olive oil on top, and add freshly cracked black pepper or extra Parmesan if desired.

Notes

Add kale in the last hour of cooking to keep it vibrant and tender. Blend only part of the soup for creamy texture while retaining some beans whole. Salt should be added at the end to avoid toughening beans. For reheating, add broth or water to loosen the soup. Can substitute kale with spinach or swiss chard. Use canned beans for a quicker version by adding them in the last 2 hours of cooking.

Nutrition

Keywords: slow cooker soup, Tuscan white bean soup, kale soup, creamy bean soup, healthy soup, vegetarian soup, gluten-free soup, cozy meals

Find it online: https://prismtaste.com/creamy-slow-cooker-tuscan-white-bean-soup-with-kale-easy-recipe-for-cozy-meals/