Easy Slow Cooker Soup: Tuscan White Bean & Kale (Print Version)

Effortless and flavorful, this Easy Slow Cooker Soup is packed with hearty beans, fresh kale, and rich tomatoes. Perfect for busy weeknights!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-Inspired
Dietary: Vegetarian, Dairy-Free (without Parmesan)

# Ingredients:

→ Soup Base & Veggies

01 - 2 (14.5 ounce) cans diced tomatoes, undrained
02 - 2 (15 ounce) cans cannellini beans, rinsed and drained
03 - 4 cups vegetable broth
04 - 1 large yellow onion, chopped
05 - 4 cloves garlic, minced
06 - 5 ounces fresh kale, tough stems removed, chopped

→ Flavor Builders

07 - 2 tsp Italian seasoning
08 - 2 bay leaves
09 - 1/2 tsp red pepper flakes (optional, for a kick)
10 - Salt and freshly ground black pepper to taste

→ Finishing Touches

11 - Fresh parsley, chopped (for garnish)
12 - Parmesan cheese, grated (for serving, optional)
13 - Crusty bread (for serving)
14 - Extra virgin olive oil (for drizzling)

→ Optional Extras

15 - 1 (14.5 ounce) can fire-roasted diced tomatoes (instead of regular)
16 - 1 Parmesan cheese rind (for simmering)

# Instructions:

01 - First things first, get your onion and garlic chopped. This is where the magic starts, hon. I usually spend a few minutes just breathing in the aromas – that sweet onion and pungent garlic, it’s honestly one of my favorite kitchen smells. Sometimes, if I'm feeling ambitious, I'll quickly sauté these in a pan with a splash of olive oil before adding them to the slow cooker; it really deepens their flavor, and trust me, it’s worth the extra step if you have the time. Don't be like me and forget to scrape all those delicious browned bits into the pot!
02 - Now, into your slow cooker goes the diced tomatoes (undrained, remember!), rinsed cannellini beans, and vegetable broth. Give it a good stir. This is the foundation of our Easy Slow Cooker Soup, so make sure everything is mingling nicely. I once added too much broth and it was more like bean tea – oops! You want a hearty consistency, not watery. This step is pretty forgiving though, which is why I love slow cooker recipes.
03 - Toss in your chopped onion, minced garlic, Italian seasoning, and those essential bay leaves. If you like a little kick, a pinch of red pepper flakes works wonders here – I never skip it! Give it another gentle stir. You can already smell the promise of something delicious, can't you? It's that warm, herby scent that just makes your kitchen feel like home. This is where the soup really starts to develop its character, honestly.
04 - Put the lid on your slow cooker and set it to low for 6-8 hours or high for 3-4 hours. I usually go for low if I'm leaving it all day; it just gives the flavors more time to get to know each other. This is the beauty of an Easy Slow Cooker Soup – you just let it do its thing. I’ve definitely had moments where I’ve peeked too many times, letting out all the steam. Don't do that! Let it cook undisturbed for the best results, learn from my impatience!
05 - With about 30-60 minutes left on the cooking time, take off the lid and stir in your fresh, chopped kale. The exact timing depends on how tender you like your kale. I like mine just wilted, with a little bite, so I usually add it closer to the 30-minute mark. It's amazing how quickly those big piles of green shrink down! This is one of those steps I used to rush, and the kale would be overcooked and mushy. A little patience here goes a long way.
06 - Once the kale is tender and everything is heated through, remove the bay leaves (super important, you don't want to bite into one!). Give the soup a taste and adjust the seasonings – maybe a little more salt, a grind of black pepper. The soup should be thick, fragrant, and deeply comforting. It looks rustic, smells divine, and feels like a warm hug. Ladle it into bowls, and get ready for some serious comfort food!

# Notes:

01 - Don't skip sautéing the aromatics if you have time; it makes a world of difference, honestly.
02 - This soup freezes like a dream for those 'I forgot to cook' nights. Just thaw and reheat gently.
03 - No cannellini beans? Great Northern or even chickpeas work! I've tried them, and they're pretty good.
04 - A drizzle of good olive oil and a sprinkle of Parmesan before serving? Non-negotiable, trust me.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - large spoon
03 - chopping board
04 - knife

# Nutrition (Per Serving):

Calories: 250-300
Total Fat: 5-8g
Total Carbohydrate: 35-45g
Protein: 12-15g

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