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Its Soupy

Slow Cooker Tuscan White Bean Kale Soup Delicious Bowl

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To make Slow Cooker Tuscan White Bean Kale Soup, gather these items: - 1 cup dried white beans (cannellini or great northern), soaked overnight - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 can (14 oz) diced tomatoes (no salt added) - 4 cups vegetable broth - 2 cups kale, chopped - Salt and pepper to taste - Juice of 1 lemon - Grated Parmesan cheese for serving (optional) These ingredients work together to create a rich and hearty flavor. The white beans give the soup its creaminess. Kale adds a fresh touch. If you cannot find dried white beans, you can use canned beans. Drain and rinse them well. You can also try chickpeas for a different texture. They will still make the soup tasty. If you want a lighter option, use green beans or peas instead. For a little extra flair, try some of these toppings: - Grated Parmesan cheese - Fresh herbs like parsley or basil - Croutons for crunch - A drizzle of balsamic vinegar for tang You can mix and match these toppings to suit your taste. Each adds a new layer of flavor to your soup. Enjoy exploring different options! Start by soaking 1 cup of dried white beans overnight. This will soften them and cut down on cooking time. The next day, drain and rinse the beans well. Rinsing helps remove excess sodium from soaking. It also helps prevent gas issues. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 medium diced onion to the pan. Cook the onion for about 5 minutes until it turns clear. This makes the onion sweet and tasty. Next, stir in 2 minced garlic cloves. Cook for 1 more minute. The smell will be amazing! Now, transfer the sautéed onion and garlic to the slow cooker. Add the soaked white beans, 2 diced carrots, and 2 diced celery stalks. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Open a 14-ounce can of diced tomatoes and add it, juices and all. Pour in 4 cups of vegetable broth. Stir everything together well. Cover the slow cooker with its lid. Cook on low heat for 6 to 8 hours. If you are short on time, you can cook it on high heat for 3 to 4 hours. The soup is ready when the beans are tender. This long cooking time lets all the flavors mix well. About 30 minutes before serving, chop 2 cups of kale. Stir the kale into the soup and cover it again. Let the kale wilt into the soup until it is tender. This adds a fresh and vibrant taste to your soup. Before serving, season with salt, pepper, and juice from 1 lemon for a bright finish. Enjoy each warm bowl! Soaking beans makes them soft and easy to cook. To soak beans, place them in a bowl. Cover them with water, about two inches above the beans. Let them sit overnight. This helps remove gas-causing compounds. Rinse them well in the morning. This simple step ensures your soup will be light on the stomach. To boost flavor, use fresh herbs like thyme and rosemary. You can also add a splash of lemon juice at the end. It brightens the soup and adds a nice tang. If you want more depth, try adding a bay leaf while cooking. Remove it before serving. For a rich taste, add a spoonful of tomato paste. This adds umami and makes the soup even better. If your soup is too thick, add more vegetable broth. Start with half a cup and mix well. If it's too thin, you can mash some beans. This thickens the soup nicely. Use a fork or potato masher to do this. Make sure to taste it after adjusting. This way, you can perfect the soup just for you. {{image_2}} You can boost this soup's protein by adding meat or beans. Some great choices include: - Cooked chicken, shredded or diced - Chopped turkey sausage - Crumbled bacon - Canned chickpeas or lentils Simply stir in your chosen protein during the last 30 minutes of cooking. This way, the flavors meld perfectly. Feel free to mix in more vegetables. They add taste and nutrition. Consider: - Zucchini, diced - Bell peppers, chopped - Spinach for more greens - Potatoes for extra heartiness Add these veggies along with the kale. This will ensure they cook just right. If you like heat, add some spice. You can use: - Red pepper flakes for a kick - A dash of hot sauce for depth - Jalapeños, diced for a fresh bite Add spices early in the cooking process. This allows the flavors to develop nicely. After you make this soup, let it cool down. Place it in an airtight container. It stays fresh in the fridge for up to five days. This soup tastes even better the next day! You can freeze this soup for up to three months. Use a freezer-safe container or bag. Leave some space at the top, as the soup expands when frozen. To thaw, move it to the fridge overnight. To reheat, pour the soup into a pot over medium heat. Stir often until it warms up. If it seems thick, add a splash of broth or water. You can also microwave it in a bowl. Heat in short bursts, stirring in between, for the best results. Yes, you can use canned beans! They save time and are easy to use. If you choose canned beans, look for low-sodium options. Rinse them well before adding to the soup. Use about two cans to match the one cup of dried beans. This change cuts down on cooking time too. This soup is nearly vegan already! Just skip the Parmesan cheese on top. Use vegetable broth, which is already in the recipe. You can add more vegetables for extra flavor. Chopped bell peppers or zucchini work great. This way, you keep all the taste without any animal products. Absolutely! You can make this soup on the stovetop. Start by sautéing the onion and garlic in a pot, just like in the slow cooker method. Add all other ingredients and bring to a boil. Then, lower the heat and let it simmer for about 1 to 1.5 hours. Check the beans for tenderness. This method is quicker and still gives you a tasty result. This blog post covered how to create a tasty soup with white beans. You learned about the right ingredients and some good substitutes. I shared step-by-step instructions for cooking, from preparing the beans to adding kale. Tips on soaking beans and enhancing flavor were included too. With these ideas and techniques, you can personalize your soup. Enjoy your cooking adventure and make it just right for you!

WANT TO SAVE THIS RECIPE?

Looking for a cozy, nutritious meal that you can set and forget? Slow Cooker Tuscan White Bean Kale Soup is just the dish for you! Packed with protein-rich beans and hearty kale, this soup warms your body and soul. Plus, it’s easy to customize with your favorite toppings. In this post, I’ll guide you step-by-step to create the best bowl of comfort food, perfect for any day of the week. Let’s dive in!

Ingredients

Detailed List of Ingredients

To make Slow Cooker Tuscan White Bean Kale Soup, gather these items:

  • 1 cup dried white beans (cannellini or great northern), soaked overnight
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 can (14 oz) diced tomatoes (no salt added)
  • 4 cups vegetable broth
  • 2 cups kale, chopped
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Grated Parmesan cheese for serving (optional)

These ingredients work together to create a rich and hearty flavor. The white beans give the soup its creaminess. Kale adds a fresh touch.

Substitutions for White Beans

If you cannot find dried white beans, you can use canned beans. Drain and rinse them well. You can also try chickpeas for a different texture. They will still make the soup tasty. If you want a lighter option, use green beans or peas instead.

Optional Toppings and Add-ins

For a little extra flair, try some of these toppings:

  • Grated Parmesan cheese
  • Fresh herbs like parsley or basil
  • Croutons for crunch
  • A drizzle of balsamic vinegar for tang

You can mix and match these toppings to suit your taste. Each adds a new layer of flavor to your soup. Enjoy exploring different options!

Step-by-Step Instructions

Preparing the Beans

Start by soaking 1 cup of dried white beans overnight. This will soften them and cut down on cooking time. The next day, drain and rinse the beans well. Rinsing helps remove excess sodium from soaking. It also helps prevent gas issues.

Sautéing the Aromatics

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 medium diced onion to the pan. Cook the onion for about 5 minutes until it turns clear. This makes the onion sweet and tasty. Next, stir in 2 minced garlic cloves. Cook for 1 more minute. The smell will be amazing!

Combining Ingredients in the Slow Cooker

Now, transfer the sautéed onion and garlic to the slow cooker. Add the soaked white beans, 2 diced carrots, and 2 diced celery stalks. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Open a 14-ounce can of diced tomatoes and add it, juices and all. Pour in 4 cups of vegetable broth. Stir everything together well.

Cooking Time and Techniques

Cover the slow cooker with its lid. Cook on low heat for 6 to 8 hours. If you are short on time, you can cook it on high heat for 3 to 4 hours. The soup is ready when the beans are tender. This long cooking time lets all the flavors mix well.

Adding Kale for Final Touch

About 30 minutes before serving, chop 2 cups of kale. Stir the kale into the soup and cover it again. Let the kale wilt into the soup until it is tender. This adds a fresh and vibrant taste to your soup. Before serving, season with salt, pepper, and juice from 1 lemon for a bright finish. Enjoy each warm bowl!

Tips & Tricks

How to Soak Beans Properly

Soaking beans makes them soft and easy to cook. To soak beans, place them in a bowl. Cover them with water, about two inches above the beans. Let them sit overnight. This helps remove gas-causing compounds. Rinse them well in the morning. This simple step ensures your soup will be light on the stomach.

Enhancing Flavor Tips

To boost flavor, use fresh herbs like thyme and rosemary. You can also add a splash of lemon juice at the end. It brightens the soup and adds a nice tang. If you want more depth, try adding a bay leaf while cooking. Remove it before serving. For a rich taste, add a spoonful of tomato paste. This adds umami and makes the soup even better.

Adjusting Consistency of the Soup

If your soup is too thick, add more vegetable broth. Start with half a cup and mix well. If it’s too thin, you can mash some beans. This thickens the soup nicely. Use a fork or potato masher to do this. Make sure to taste it after adjusting. This way, you can perfect the soup just for you.

Variations

Adding Protein Options

You can boost this soup’s protein by adding meat or beans. Some great choices include:

  • Cooked chicken, shredded or diced
  • Chopped turkey sausage
  • Crumbled bacon
  • Canned chickpeas or lentils

Simply stir in your chosen protein during the last 30 minutes of cooking. This way, the flavors meld perfectly.

Different Vegetable Additions

Feel free to mix in more vegetables. They add taste and nutrition. Consider:

  • Zucchini, diced
  • Bell peppers, chopped
  • Spinach for more greens
  • Potatoes for extra heartiness

Add these veggies along with the kale. This will ensure they cook just right.

Spice Level Adjustments

If you like heat, add some spice. You can use:

  • Red pepper flakes for a kick
  • A dash of hot sauce for depth
  • Jalapeños, diced for a fresh bite

Add spices early in the cooking process. This allows the flavors to develop nicely.

Storage Info

Refrigeration Guidelines

After you make this soup, let it cool down. Place it in an airtight container. It stays fresh in the fridge for up to five days. This soup tastes even better the next day!

Freezing Instructions

You can freeze this soup for up to three months. Use a freezer-safe container or bag. Leave some space at the top, as the soup expands when frozen. To thaw, move it to the fridge overnight.

Reheating Tips

To reheat, pour the soup into a pot over medium heat. Stir often until it warms up. If it seems thick, add a splash of broth or water. You can also microwave it in a bowl. Heat in short bursts, stirring in between, for the best results.

FAQs

Can I use canned beans instead of dried?

Yes, you can use canned beans! They save time and are easy to use. If you choose canned beans, look for low-sodium options. Rinse them well before adding to the soup. Use about two cans to match the one cup of dried beans. This change cuts down on cooking time too.

How to make this soup vegan-friendly?

This soup is nearly vegan already! Just skip the Parmesan cheese on top. Use vegetable broth, which is already in the recipe. You can add more vegetables for extra flavor. Chopped bell peppers or zucchini work great. This way, you keep all the taste without any animal products.

Can I cook this soup on the stovetop instead of in a slow cooker?

Absolutely! You can make this soup on the stovetop. Start by sautéing the onion and garlic in a pot, just like in the slow cooker method. Add all other ingredients and bring to a boil. Then, lower the heat and let it simmer for about 1 to 1.5 hours. Check the beans for tenderness. This method is quicker and still gives you a tasty result.

This blog post covered how to create a tasty soup with white beans. You learned about the right ingredients and some good substitutes. I shared step-by-step instructions for cooking, from preparing the beans to adding kale. Tips on soaking beans and enhancing flavor were included too.

With these ideas and techniques, you can personalize your soup. Enjoy your cooking adventure and make it just right for you!

To make Slow Cooker Tuscan White Bean Kale Soup, gather these items: - 1 cup dried white beans (cannellini or great northern), soaked overnight - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 can (14 oz) diced tomatoes (no salt added) - 4 cups vegetable broth - 2 cups kale, chopped - Salt and pepper to taste - Juice of 1 lemon - Grated Parmesan cheese for serving (optional) These ingredients work together to create a rich and hearty flavor. The white beans give the soup its creaminess. Kale adds a fresh touch. If you cannot find dried white beans, you can use canned beans. Drain and rinse them well. You can also try chickpeas for a different texture. They will still make the soup tasty. If you want a lighter option, use green beans or peas instead. For a little extra flair, try some of these toppings: - Grated Parmesan cheese - Fresh herbs like parsley or basil - Croutons for crunch - A drizzle of balsamic vinegar for tang You can mix and match these toppings to suit your taste. Each adds a new layer of flavor to your soup. Enjoy exploring different options! Start by soaking 1 cup of dried white beans overnight. This will soften them and cut down on cooking time. The next day, drain and rinse the beans well. Rinsing helps remove excess sodium from soaking. It also helps prevent gas issues. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 medium diced onion to the pan. Cook the onion for about 5 minutes until it turns clear. This makes the onion sweet and tasty. Next, stir in 2 minced garlic cloves. Cook for 1 more minute. The smell will be amazing! Now, transfer the sautéed onion and garlic to the slow cooker. Add the soaked white beans, 2 diced carrots, and 2 diced celery stalks. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Open a 14-ounce can of diced tomatoes and add it, juices and all. Pour in 4 cups of vegetable broth. Stir everything together well. Cover the slow cooker with its lid. Cook on low heat for 6 to 8 hours. If you are short on time, you can cook it on high heat for 3 to 4 hours. The soup is ready when the beans are tender. This long cooking time lets all the flavors mix well. About 30 minutes before serving, chop 2 cups of kale. Stir the kale into the soup and cover it again. Let the kale wilt into the soup until it is tender. This adds a fresh and vibrant taste to your soup. Before serving, season with salt, pepper, and juice from 1 lemon for a bright finish. Enjoy each warm bowl! Soaking beans makes them soft and easy to cook. To soak beans, place them in a bowl. Cover them with water, about two inches above the beans. Let them sit overnight. This helps remove gas-causing compounds. Rinse them well in the morning. This simple step ensures your soup will be light on the stomach. To boost flavor, use fresh herbs like thyme and rosemary. You can also add a splash of lemon juice at the end. It brightens the soup and adds a nice tang. If you want more depth, try adding a bay leaf while cooking. Remove it before serving. For a rich taste, add a spoonful of tomato paste. This adds umami and makes the soup even better. If your soup is too thick, add more vegetable broth. Start with half a cup and mix well. If it's too thin, you can mash some beans. This thickens the soup nicely. Use a fork or potato masher to do this. Make sure to taste it after adjusting. This way, you can perfect the soup just for you. {{image_2}} You can boost this soup's protein by adding meat or beans. Some great choices include: - Cooked chicken, shredded or diced - Chopped turkey sausage - Crumbled bacon - Canned chickpeas or lentils Simply stir in your chosen protein during the last 30 minutes of cooking. This way, the flavors meld perfectly. Feel free to mix in more vegetables. They add taste and nutrition. Consider: - Zucchini, diced - Bell peppers, chopped - Spinach for more greens - Potatoes for extra heartiness Add these veggies along with the kale. This will ensure they cook just right. If you like heat, add some spice. You can use: - Red pepper flakes for a kick - A dash of hot sauce for depth - Jalapeños, diced for a fresh bite Add spices early in the cooking process. This allows the flavors to develop nicely. After you make this soup, let it cool down. Place it in an airtight container. It stays fresh in the fridge for up to five days. This soup tastes even better the next day! You can freeze this soup for up to three months. Use a freezer-safe container or bag. Leave some space at the top, as the soup expands when frozen. To thaw, move it to the fridge overnight. To reheat, pour the soup into a pot over medium heat. Stir often until it warms up. If it seems thick, add a splash of broth or water. You can also microwave it in a bowl. Heat in short bursts, stirring in between, for the best results. Yes, you can use canned beans! They save time and are easy to use. If you choose canned beans, look for low-sodium options. Rinse them well before adding to the soup. Use about two cans to match the one cup of dried beans. This change cuts down on cooking time too. This soup is nearly vegan already! Just skip the Parmesan cheese on top. Use vegetable broth, which is already in the recipe. You can add more vegetables for extra flavor. Chopped bell peppers or zucchini work great. This way, you keep all the taste without any animal products. Absolutely! You can make this soup on the stovetop. Start by sautéing the onion and garlic in a pot, just like in the slow cooker method. Add all other ingredients and bring to a boil. Then, lower the heat and let it simmer for about 1 to 1.5 hours. Check the beans for tenderness. This method is quicker and still gives you a tasty result. This blog post covered how to create a tasty soup with white beans. You learned about the right ingredients and some good substitutes. I shared step-by-step instructions for cooking, from preparing the beans to adding kale. Tips on soaking beans and enhancing flavor were included too. With these ideas and techniques, you can personalize your soup. Enjoy your cooking adventure and make it just right for you!

Slow Cooker Tuscan White Bean Kale Soup

Indulge in the comforting goodness of Tuscan Dreamy White Bean & Kale Soup! This easy recipe features creamy white beans, nutrient-packed kale, and aromatic herbs, making it perfect for a cozy meal. With just a slow cooker and a few simple ingredients, you'll have a delicious, healthy soup ready to enjoy. Dive into this flavorful experience and click through to explore the full recipe and make your kitchen come alive with taste!
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Ingredients
  

1 cup dried white beans (cannellini or great northern), soaked overnight

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 can (14 oz) diced tomatoes (no salt added)

4 cups vegetable broth

2 cups kale, chopped

Salt and pepper to taste

Juice of 1 lemon

Grated Parmesan cheese for serving (optional)

Instructions
 

Prepare the Beans: Drain and rinse the soaked white beans. This will help remove excess sodium and prevent any gas-related issues!

    Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the diced onion, and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Combine in Slow Cooker: Transfer the sautéed onions and garlic into the slow cooker. Add in the drained white beans, carrots, celery, thyme, rosemary, diced tomatoes (with juices), and vegetable broth. Stir to combine.

        Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender.

          Add Kale: About 30 minutes before serving, stir in the chopped kale. Cover and let it wilt into the soup until tender.

            Season and Serve: Once cooked, add salt, pepper to taste, and fresh lemon juice for brightness. Ladle the soup into bowls and top with grated Parmesan cheese if desired.

              Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6

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