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Cozy Slow Cooker White Bean and Kale Fall Soup (Easy Recipe)

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A hearty, comforting slow cooker soup made with creamy white beans, tender kale, and aromatic vegetables. This easy, set-it-and-forget-it recipe is perfect for chilly fall days and delivers deep, savory flavor with minimal effort.

Ingredients

Scale
  • 1 pound dried white beans (cannellini or Great Northern), about 2 cups
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 ribs celery, diced
  • 6 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 6 cups vegetable broth (low-sodium recommended)
  • 1 large bunch kale (lacinato/Tuscan preferred), stems removed and leaves chopped
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil
  • Optional: 1 Parmesan rind
  • Optional: 1-2 tablespoons lemon juice (added at the end)

Instructions

  1. Hot soak the beans: Rinse dried beans and pick out any stones or shriveled beans. Place in a large bowl and cover with boiling water by about 2 inches. Let sit for 1 hour. Drain and rinse.
  2. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened and onion is translucent, about 7-8 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Deglaze the pan: Pour about 1/2 cup of vegetable broth into the skillet and scrape up any browned bits. Pour the entire mixture into the slow cooker.
  4. Layer the ingredients: Add drained beans, canned diced tomatoes (with juices), dried rosemary, dried thyme, bay leaves, and Parmesan rind (if using). Pour in remaining vegetable broth. Stir gently.
  5. Season early: Add 1 teaspoon salt and a generous grinding of black pepper.
  6. Cook low and slow: Cover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. Check at the 6-hour mark for bean tenderness.
  7. Add the kale: Once beans are tender, stir in chopped kale. Cover and cook on HIGH for 15-20 minutes, until kale is soft and vibrant green.
  8. Finish with acid: Remove bay leaves and Parmesan rind. Stir in 1-2 tablespoons fresh lemon juice. Adjust salt and pepper to taste.
  9. Rest before serving: Let soup sit in the slow cooker with lid off for about 10 minutes.
  10. Serve and enjoy: Ladle into bowls and top with a drizzle of olive oil, red pepper flakes (optional), and freshly grated Parmesan cheese.

Notes

For best texture, do not skip the hot soak. Sautéing aromatics adds depth. Add lemon juice at the end to brighten flavors. Soup thickens upon standing; add broth when reheating if needed. Freezes well for up to 3 months.

Nutrition

Keywords: slow cooker soup, white bean soup, kale soup, fall soup, vegetarian soup, healthy soup, easy soup recipe

Find it online: https://sagestirs.com/cozy-slow-cooker-white-bean-and-kale-fall-soup-easy-recipe/