Hearty, savory, and satisfying, this easy Slow Cooker Kale and White Bean Soup is the perfect no-fuss meal on a chilly autumn night. Italian flavors of garlic, basil, and thyme come together in slow cooker perfection, leaving you with a nutritious meal that feeds both your body and your soul. Top with parmesan and enjoy a meal that's so easy to make and ready when you are!
8cupsfresh kale or spinach leavescoarsely chopped
1can white beans15oz, drained and rinsed
1can tomato puree15oz
1bunch green onionschopped
1/2medium yellow onionchopped
1/2cupuncooked white or brown rice
1tspsaltor to taste
1/2cupParmesan cheeseto garnish
Add vegetable broth, white beans, tomato puree, parmesan rind, green onion, yellow onion, rice, basil, thyme, garlic, salt, and pepper to slow cooker.
Cook on LOW 7-8 hours or on HIGH 3-4 hours (until soup is hot and onions are cooked through).
After soup is fully cooked, remove parmesan rind and stir in kale (or spinach) leaves.
Top with extra parmesan cheese and serve
Slow Cooker Kale and White Bean Soup
Amount Per Serving
Calories 269Calories from Fat 27
% Daily Value*
Saturated Fat 1g6%
Monounsaturated Fat 1g
Vitamin A 13850IU277%
Vitamin C 105.6mg128%
* Percent Daily Values are based on a 2000 calorie diet.