White Bean and Kale Soup

This White Bean and Kale Soup is made in the slow cooker so it’s super easy! Hearty greens and beans make it satisfying and flavourful.

Course Dinner, Lunch, Soups

Cuisine American

Prep Time 15

Cook Time 3

Total Time 18

Servings servings

Calories 232

1 medium diced red onion 188g
4 ribs celery diced
1 large diced carrot 226g, diced
5 cloves minced garlic 12g
14 ounce can of diced tomatoes 400g
salt & pepper to taste I use ¾ teaspoon sea salt and ¼ teaspoon freshly ground black pepper
1 tablespoon Italian seasoning or 1 teaspoon dried oregano 6g, or use 1 teaspoon dried parsley, 1 teaspoon dried basil
2 15-ounce cans of white kidney beans or cannellini or navy beans, 850g, drained
4 cups vegetable broth 960ml
2 cups kale finely chopped, 130g
Juice of two limes about 1-2 tablespoons

Turn your slow cooker on and to warm.
Add all of the ingredients into the slow cooker except the kale and the lime. Stir to combine.
Set the slow cooker to high for 3 hours or on low for 6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). At the end, stir in the kale and the lime juice and let it cook for about 5 more minutes.
Serve with crusty bread on the side and enjoy!

Refrigerator: Transfer leftover white bean and kale soup to an airtight container and refrigerate for up to 4 days.
Freezer: Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before serving.
To reheat: Warm the soup in a pan over medium heat or in the microwave.