Slow Cooker White Bean Tuscan Soup
A nourishing Italian-inspired soup of creamy cannellini beans, lacinato kale, sun-dried tomatoes, and rosemary simmered low and slow in a savory vegetable broth. Finished with a drizzle of olive oil and a shower of Parmesan.
Ingredients
- 3 cans canned cannellini beans, drained, rinsed
- 6 cups lacinato (dinosaur) kale, stems removed, chopped
- 1/2 cup sun-dried tomatoes (oil-packed), drained, sliced
- 1 yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 carrots, diced
- 2 stalks celery stalks, sliced
- 6 cups low-sodium vegetable broth
- 1 can canned diced tomatoes
- 2 sprigs fresh rosemary sprigs
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp extra-virgin olive oil
- 1/2 cup Parmesan cheese, grated
Instructions
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1
Add 3 cans drained, rinsed canned cannellini beans, 1 diced yellow onion, 4 cloves minced garlic cloves, 2 diced carrots, 2 stalks sliced celery stalks, 1/2 cup drained, sliced sun-dried tomatoes (oil-packed), and 1 can canned diced tomatoes to the slow cooker.
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2
Pour in 6 cups low-sodium vegetable broth. Add 2 sprigs fresh rosemary sprigs, 1/2 tsp dried thyme, 1/4 tsp red pepper flakes, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Stir to combine.
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3
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
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4
Remove and discard the fresh rosemary sprigs sprigs. Stir in the 6 cups stems removed, chopped lacinato (dinosaur) kale and cook on high uncovered for 10-15 minutes, until the kale is wilted and tender.
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5
Taste and adjust seasoning. Ladle into bowls, drizzle with 2 tbsp extra-virgin olive oil, and top with 1/2 cup grated Parmesan cheese.