Slow Cooker Tuscan White Bean Soup
This slow cooker white bean soup with Tuscan kale is a wholesome and nourishing soup that combines creamy white beans with hearty Tuscan kale. It's warming, nutritious and meal prep friendly.
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What You’ll Need
Ingredients
- 3 (15 ounce) cans white cannellini beans - rinsed and drains (4.5-5 cups beans)
- 1 yellow onion - diced
- 4 cloves garlic - minced
- 3 large carrots - chopped
- 3 ribs celery - chopped
- ⅓ cup dry white wine
- 2 cups kale - chopped with stems removed
- 5 cups low-sodium vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- fresh parsley - for topping
- vegan parmesan - for topping
Instructions
- Add all ingredients to a slow cooker.
- Slow cook on high for 4 hours or low 6 to 8 hours. Remove bay leaves.
- Serve soup hot topped with fresh parsley, vegan parmesan cheese, and side of crusty bread, or as desired.
Freezing Instructions:
- Freeze before cooking: Place all ingredients except the white wine and broth in a gallon-sized ziplock bag. Freeze for up to 3 months. When ready to cook, dump in crockpot, add liquids, and cook as usual. Freeze after cooking: Allow the soup to cool completely. Freeze in individual serving sizes or in mason jars. Freeze for up to 3 months. Defrost in the refrigerator or reheat from frozen in the microwave or on the stovetop until warmed through again.
Recipe Notes
- This soup is freezer friendly!
Nutrition
Calories: 233kcal | Carbohydrates: 43g | Protein: 13g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 471mg | Potassium: 999mg | Fiber: 11g | Sugar: 5g | Vitamin A: 8405IU | Vitamin C: 26mg | Calcium: 203mg | Iron: 6mg
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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