Texture control
Mash one cup of beans against the side of the crock near the end for a thicker broth without dairy.
Add the kale late so it stays green and avoids overcooking.
Slow cook
Slow Cooker White Bean and Kale Soup
Published
Build a vegetable-rich soup with canned beans, tomatoes, herbs, and kale added near the end.
What you need
- 2 cans cannellini beans, drained and rinsed
- 1 can diced tomatoes
- 4 cups low-sodium vegetable broth
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon red-pepper flakes
- 4 cups chopped kale
- 1 tablespoon lemon juice
- Kosher salt and black pepper
Method
- Add the beans, tomatoes, broth, carrots, celery, onion, garlic, rosemary, and red-pepper flakes to the crock.
- Cover and cook on low for about 6 hours until the vegetables are tender.
- Stir in the kale, cover, and cook 15 to 20 minutes until wilted.
- Finish with lemon juice and season to taste.
Make it a batch
Cool extra soup in shallow containers and refrigerate within two hours.
Reheat portions to 165 degrees and add a splash of broth if the beans thicken the soup overnight.
Products that fit this slow cook
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Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker
This is the one to buy for most people because it nails the core job of a slow cooker: steady low-and-slow results without babysitting.
All-Clad 5.5-Quart Slow Cooker
The All-Clad is the upgrade for shoppers who want a higher-end, traditional slow cooker from a premium cookware brand.
Safety note: Keep the cooker covered and operating throughout the cycle; do not use warm mode to cook the raw vegetables.