Slow Cooker Tuscan White Bean Soup
Servings: 6 people
Ingredients
- 3 (15 ounce) cans 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
- 1/3 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
- 1/4 teaspoon black pepper
- 1/4 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.
Notes
- This soup is freezer friendly!
Nutrition
Calories: 233kcal | Carbohydrates: 43g | Protein: 13g | Fat: 1g | Sodium: 471mg | Fiber: 11g | Sugar: 5g