Description
A hearty, nourishing, and easy slow cooker soup packed with white beans and kale, perfect for busy days and healthy meals.
Ingredients
- 1 cup dried white beans (Cannellini or Great Northern)
- 4 cups fresh kale, chopped (about 120g)
- 1 medium yellow onion, diced (about 150g)
- 2 medium carrots, diced (about 150g)
- 2 celery stalks, diced (about 100g)
- 4 garlic cloves, minced
- 6 cups vegetable broth (1.4 liters)
- 2 bay leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil (30ml)
- Optional add-ins:
- 1–2 cups cooked sausage or shredded chicken
- ½ teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
Instructions
- Rinse 1 cup of dried white beans and soak them overnight in cold water, covering by 2 inches. For a quick soak, boil beans and water for 1 minute, cover, and let sit for 1 hour. Drain and rinse before using.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until veggies soften and onions turn translucent, about 7-8 minutes.
- Add minced garlic, smoked paprika, and thyme to the skillet. Cook for another minute until fragrant.
- Transfer sautéed veggies to the slow cooker. Add soaked beans, 6 cups vegetable broth, and bay leaves. Stir gently to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until beans are tender and soup is flavorful. If using canned beans, add them in the last hour of cooking.
- Stir in 4 cups chopped kale and continue cooking for 20-30 minutes until kale wilts but retains some texture.
- Remove bay leaves. Season with salt and pepper to taste. If using cooked sausage or chicken, stir it in now to warm through.
- For extra brightness, stir in fresh lemon juice. Ladle soup into bowls and drizzle with a little olive oil if desired. Serve with crusty bread or a simple salad.
Notes
[‘Soaking beans overnight reduces cooking time and improves texture.’, ‘Sautéing veggies before slow cooking unlocks sweetness and depth of flavor.’, ‘Add kale in the last 20-30 minutes to prevent mushiness and retain vibrant color.’, ‘Adjust salt at the end to avoid over-salting.’, ‘Use low-sodium broth to control sodium levels.’, ‘Add cooked sausage or chicken during the last 30 minutes for extra protein.’, ‘Soup thickens as it cools; add broth or water when reheating to loosen.’, ‘Freezes well; thaw overnight in fridge before reheating.’, ‘Add fresh lemon juice at the end for brightness.’, ‘Optional red pepper flakes add a spicy kick.’]
- Prep Time: 15 minutes (plus soaking time for beans)
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Course, Soup
- Cuisine: American
Nutrition
- Serving Size: About 1 bowl (1/6th
- Calories: 280
- Sugar: 5
- Sodium: 350
- Fat: 5
- Saturated Fat: 0.7
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
Keywords: slow cooker soup, white bean soup, kale soup, healthy soup, easy dinner, vegetarian soup, gluten-free soup