Description
A hearty and healthy soup made with Cannellini beans and kale, perfect for a comforting meal.
Ingredients
Scale
- 2 T olive oil
- 2 medium onions, chopped small
- 2 T minced garlic (or less if you’re not a garlic fan)
- 2 tsp. Italian Herb Seasoning (contains oregano, basil, marjoram, thyme and rosemary)
- 2 (15 oz.) cans Cannellini beans (see notes)
- 1 (14 oz.) can petite diced tomatoes with juice
- 8 oz. finely chopped kale, washed if needed (see notes)
- 5 cups vegetable broth
- 4 fresh sage leaves, or 1/2 tsp. dried rubbed sage
- Parmesan rind to add flavor (optional)
- freshly shaved Parmesan, to garnish (optional)
Instructions
- Heat the oil in a large heavy frying pan; add the onions and cook 4-5 minutes or until they are just starting to brown.
- Add the garlic and Italian Seasoning and cook 1-2 minutes more, being careful not to then put onions and garlic into the slow cooker.
- While the onions are cooking use an immersion blender or food processor to puree the Cannellini beans with the juice, keeping them a little chunky if you prefer. (If you’re using freshly-cooked beans I would add about 1/4 cup water.)
- Finely chop the kale (cutting away thick center ribs if you have them) and wash kale in the salad spinner if you’re using garden kale.
- Put the pureed beans, chopped kale, vegetable stock, canned tomatoes and juice, and sage leaves (or dried sage) into the slow cooker with the onion mixture.
- Add one or two pieces of Parmesan rind if desired for extra flavor.
- Cook 4 hours on high or 8-10 hours on low.
- Serve the soup hot, with strips of Parmesan shaved over if desired.
Notes
- White Bean and Kale Soup will keep for at least a week in the fridge, and it freezes well.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg