Slow Cooker Kale and White Bean Soup
Cozy Up with Slow Cooker White Bean and Kale Soup
As the days get shorter and the temperature drops, there’s nothing quite like a warm, comforting soup to nourish the body and soul. Today, we’re sharing a recipe for Slow Cooker White Bean and Kale Soup – a Mediterranean-inspired delight that’s incredibly easy to make and packed with flavor. This isn’t just a meal; it’s a hug in a bowl!
This soup is perfect for busy weeknights. Simply toss all the ingredients into your slow cooker in the morning, and come home to a fragrant and delicious dinner. The parmesan rind adds a subtle umami richness that you won’t be able to put your finger on – it’s that good! The kale (or spinach!) wilts beautifully into the broth, creating a hearty and satisfying texture.
Why You’ll Love This Soup:
- Easy & Convenient: Minimal prep time and hands-off cooking.
- Healthy & Nutritious: Packed with protein, fiber, and vitamins.
- Flavorful & Satisfying: A delicious blend of Mediterranean flavors.
- Budget-Friendly: Uses simple, accessible ingredients.
- Versatile: Easily adaptable to your preferences (see variations below).
Tips & Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add more veggies: Carrots, celery, or zucchini would be delicious additions.
- Protein boost: Add cooked chicken, sausage, or chickpeas.
- Make it vegan: Omit the parmesan rind and use vegetable broth.
- Lemon Zest: A little lemon zest brightens up the flavors beautifully.
Frequently Asked Questions:
Q: Can I use dried kale instead of fresh?
A: Yes, you can! Use about 1/4 cup of dried kale and add it to the slow cooker with the other ingredients.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
Q: What kind of white beans are best?
A: Cannellini beans or Great Northern beans work well in this recipe. Any mild-flavored white bean will do!
Q: I don’t have a parmesan rind, can I leave it out?
A: While the rind adds a unique depth of flavor, you can omit it if needed. Consider adding a tablespoon of nutritional yeast for a similar umami boost.
We hope you enjoy this comforting and flavorful Slow Cooker White Bean and Kale Soup! It’s the perfect meal to warm you up on a chilly day.
Slow Cooker White Bean and Kale Soup
Ingredients
- 8 cups vegetable broth
- 1 can white beans, drained and rinsed
- 1 can tomato puree
- 1 small parmesan rind, 3-4 inches
- 1 bunch green onions, chopped
- 1/2 medium yellow onion, chopped
- 1/2 cup white or brown rice, uncooked
- 2 tsp dried basil
- 1 tsp dried thyme
- 4 cloves garlic, chopped
- 1 tsp salt
- 1 tsp black pepper
- 8 cups fresh kale or spinach leaves, coarsely chopped
- 1/2 cup Parmesan cheese, to garnish
Instructions
- Add vegetable broth, white beans, tomato puree, parmesan rind, green onion, yellow onion, rice, basil, thyme, garlic, salt, and pepper to slow cooker.
- Cook on LOW 7-8 hours or on HIGH 3-4 hours (until soup is hot and onions are cooked through).
- After soup is fully cooked, remove parmesan rind and stir in kale (or spinach) leaves.
- Top with extra parmesan cheese and serve
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