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- 1 cup dried white beans (such as Great Northern or cannellini), rinsed and soaked overnight - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3 carrots, sliced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 4 cups vegetable broth - 1 (14-ounce) can diced tomatoes (with juice) - 1 bay leaf - 1 bunch kale, stems removed and chopped - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley for garnish (optional) Gather the ingredients before you start. Using fresh veggies gives the soup great flavor. I love the way the dried white beans soak up all the tasty broth. They add a creamy texture that makes the soup hearty. You can use Great Northern or cannellini beans for this recipe. You’ll need some olive oil for cooking the onion and garlic. The onion adds sweetness, and garlic brings depth. Carrots and celery balance the soup with their crunch and flavor. Herbs like thyme and rosemary make it aromatic. Vegetable broth serves as the base and ties all the flavors together. Diced tomatoes add a nice tang and color. A bay leaf adds a subtle, earthy taste. Kale is the star green in this dish. It cooks down nicely and adds nutrition. Don’t forget the salt and pepper! They enhance the flavor. Lastly, a squeeze of lemon juice brightens everything up. If you want to get fancy, sprinkle fresh parsley on top for garnish. With these ingredients, you are set to create a warm and cozy bowl of soup. Enjoy every spoonful! To start, heat a skillet over medium heat. Add one tablespoon of olive oil. Once hot, throw in the diced onion. Sauté for about five minutes. The onion should turn translucent. Next, add two minced garlic cloves. Stir them in for about one minute. The smell will be amazing! Now, add three sliced carrots and two diced celery stalks. Cook these for another three to four minutes. You want them fragrant and slightly tender. This mix makes your soup taste great! After you sauté the veggies, transfer them to your slow cooker. Next, add one cup of soaked white beans. You can use Great Northern or cannellini beans. Sprinkle in one teaspoon each of dried thyme and dried rosemary for flavor. Now, pour in four cups of vegetable broth and one can of diced tomatoes with their juice. Don't forget to add one bay leaf. Stir everything well, so the flavors mix nicely. You can cook this soup on low or high. If you choose low, it will take about six to seven hours. On high, it will only take three to four hours. To know when the soup is ready, check if the beans are tender. The soup should smell rich and inviting. About thirty minutes before serving, stir in one bunch of chopped kale. Season it with salt, pepper, and the juice of one lemon. Remove the bay leaf before serving to make it perfect! To make your soup even better, try adding fresh herbs. Fresh thyme or basil adds a lovely touch. You can also sprinkle in a pinch of red pepper flakes for heat. Serve the soup with crusty bread or a fresh salad for a full meal. If you want a thicker soup, mash some beans against the side of the pot. This helps create a creamier texture. For garnishes, consider using a dollop of sour cream or a sprinkle of cheese. Fresh parsley adds a bright look too. If you're short on time, use canned white beans instead of dried ones. Just rinse and add them in the last hour of cooking. If you’re missing any veggies, swap them out for what you have. Zucchini or spinach works well. {{image_2}} You can use many types of beans in this soup. Great Northern or cannellini beans are perfect, but you can try others too. Navy beans work well for a creamy texture. Black beans add a rich color and flavor. Chickpeas can also be a fun twist. Each bean brings its own taste and texture to the dish. The base of the soup is solid, but you can change it up. Adding spinach or Swiss chard can boost vitamins and color. Zucchini or bell peppers bring a nice crunch. Sweet potatoes or potatoes add heartiness. Feel free to mix in your favorite veggies for variety. If you want to add protein, there are many options. For meat lovers, diced chicken or sausage works great. Just add it with the other ingredients. If you prefer plant-based protein, try adding lentils or tofu. Both options make the soup filling and healthy. To store leftovers, let the soup cool first. Use airtight containers to keep it fresh. Place the soup in the refrigerator. It will stay good for about 3 to 5 days. Always label your containers with the date. This way, you won’t forget how long it’s been. Freezing this soup is a great option. First, let it cool completely. Then, pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. Make sure to remove as much air as possible. This helps prevent freezer burn. The soup can last in the freezer for up to 3 months. To reheat, take out the soup from the fridge or freezer. If it’s frozen, let it thaw in the fridge overnight. Reheat on the stove over low heat. Stir often to avoid sticking. You can also use the microwave. Heat in short bursts, stirring in between. Make sure it’s hot all the way through before serving. Enjoy your warm bowl of soup! Soaking dried beans helps them cook faster and become tender. To soak beans, follow these steps: - Rinse the beans under cold water to remove dirt. - Place the beans in a bowl and cover them with water. - Let them soak overnight or for at least 8 hours. - Drain and rinse the beans before using them in your soup. Soaking makes the beans easier to digest, too! Yes, you can make this soup on the stovetop. Here’s how: - Sauté the onions, garlic, carrots, and celery in a pot. - Add the soaked beans, herbs, broth, and tomatoes. - Bring to a boil, then reduce heat to low. - Let it simmer for about 1.5 to 2 hours, or until the beans are tender. - Stir in the kale towards the end, just like in the slow cooker recipe. This method speeds up the cooking time and keeps all those great flavors. This soup can last about 4 to 5 days in the fridge. To store it: - Let the soup cool to room temperature. - Transfer it to an airtight container. - Keep it in the fridge. If you want to save it longer, consider freezing it. Just make sure to leave space in the container for the soup to expand. This blog post covered a tasty bean soup, detailing all the ingredients you'll need. You learned the steps to prepare vegetables and combine them in a slow cooker. I shared tips to enhance the flavor and adjust the texture. I also offered some fun variations and storage tips to enjoy later. In the end, this soup is not just nutritious; it's also easy to customize. Making it can bring joy and comfort to any meal.

Slow Cooker White Bean and Kale Soup

Warm up with a comforting bowl of Cozy Slow Cooker White Bean & Kale Soup! This easy recipe combines savory white beans, hearty kale, and aromatic herbs for a delicious meal that's perfect for chilly days. Just toss in the ingredients and let your slow cooker work its magic. Ready to enjoy a wholesome dish that’s both nutritious and satisfying? Click through to explore the full recipe and bring this cozy soup to your table!
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Ingredients
  

1 cup dried white beans (such as Great Northern or cannellini), rinsed and soaked overnight

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

3 carrots, sliced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

4 cups vegetable broth

1 (14-ounce) can diced tomatoes (with juice)

1 bay leaf

1 bunch kale, stems removed and chopped

Salt and pepper to taste

Juice of 1 lemon

Fresh parsley for garnish (optional)

Instructions
 

In a skillet over medium heat, heat the olive oil. Add the diced onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic, sliced carrots, and diced celery, cooking for an additional 3-4 minutes until fragrant.

      Transfer the sautéed vegetables to the slow cooker. Add in the soaked white beans, dried thyme, dried rosemary, vegetable broth, diced tomatoes (with their juice), and the bay leaf.

        Stir well to combine all ingredients. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the beans are tender.

          About 30 minutes before serving, stir in the chopped kale and season the soup with salt, pepper, and lemon juice to taste.

            Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley if desired.

              Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6