Slow Cooker Tuscan White Bean and Kale Soup

Eddie Szczerba


Perfect bowl of soup for those cold wintry days!! :)

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20 Min
1 Hr
Slow Cooker Crock Pot


3 can(s)
white kidney beans (cannellini)or one pound of dry,soaked overnight.
2 stalk(s)
2 large
1 large
1 c
parsley, italian,chopped
4 clove
1 bunch
fresh kale, chopped,stems removed,leaves only!
4 qt
chicken broth, low salt(i use my own homemade)
2-3 sprig(s)
bay leaves, dried
1 tsp
rosemary, dried
1/2 tsp
thyme, dried
1 Tbsp
salt,if needed
3/4 tsp
black pepper
1 pt
romano cheese, grated for serving
3 Tbsp
olive oil


Step 1 Direction Photo

1If your crock-pot has a removable insert the you want to saute the onions and garlic in the olive oil until slightly browned before assembling the soup,otherwise do this in a skillet then add it into crock-pot/slow-cooker.

Step 2 Direction Photo

2Next you want to add all of the vegetables except the kale. That will go in last as it doesn't take long to cook and you want it to be green and vibrant,full of vitamins. Add the beans, stock,spices and herbs and set on high for one hour.

Step 3 Direction Photo

3About ten to fifteen minutes before it's done cooking add the kale and serve with copious amounts of freshly grated Romano cheese and slices of good crusty bread with butter! Stay warm and enjoy!! :

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Other Tags: For Kids, Healthy, Heirloom
Hashtag: #healthy