Description
A creamy, healthy, and easy weeknight dinner that requires zero active cooking. This slow cooker soup uses a Parmesan rind for rich flavor and kale for nutrition, making it a comforting meal that tastes like it simmered for hours.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 4 cloves garlic, minced
- 2 cans (15 oz each) cannellini beans, rinsed and drained
- 4 cups vegetable or chicken broth
- 2 large bunches kale, stems removed and chopped
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 large Parmesan cheese rind
- 1 tablespoon lemon juice
- Black pepper to taste
- Crushed red pepper flakes (optional)
Instructions
- Dice the onion and carrots, chop the kale, and mince the garlic.
- Optional: Heat olive oil in a skillet and sauté onions and carrots for 5-7 minutes until softened. Add garlic in the last minute.
- Transfer onions, carrots, and garlic to the slow cooker.
- Add rinsed white beans, Parmesan rind, bay leaf, thyme, and broth. Stir gently to combine.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- About 30 minutes before serving, stir in the chopped kale and cook until wilted.
- Remove the bay leaf and Parmesan rind.
- Stir in lemon juice and black pepper. Taste and adjust salt if needed.
- Serve hot with crusty bread.
Notes
Save Parmesan rinds in the freezer for future use. Do not add kale at the beginning or it will turn to mush. If the soup is too thin, mash some beans against the side of the pot. If too salty, add a diced potato to absorb excess salt.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with crusty b
- Calories: 280
- Sugar: 4
- Sodium: 650
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 38
- Fiber: 10
- Protein: 14
Keywords: slow cooker soup, white bean soup, kale soup, Parmesan rind, healthy dinner, vegetarian soup, easy weeknight meals, comfort food