Description
This warm and hearty Tuscan White Bean Soup combines creamy cannellini beans, sun-dried tomatoes, aromatic herbs, and kale in a rich vegetable broth—perfectly slow-cooked for comfort in every bite.
Ingredients
2 cans (14 ounces each) cannellini beans, drained and rinsed
4 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 cup kale, chopped
½ cup sun-dried tomatoes, chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and pepper to taste
Instructions
- Add cannellini beans, vegetable broth, chopped onion, minced garlic, sun-dried tomatoes, rosemary, thyme, salt, and pepper to the crockpot.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- About 20 minutes before it’s done, stir in the chopped kale to wilt.
- Serve hot with crusty bread or a drizzle of olive oil.
Notes
- Swap kale with spinach or Swiss chard for variation.
- Add lemon juice or Parmesan cheese to brighten the flavor.
- Stir in cooked Italian sausage or grilled chicken for extra protein.
- Add red pepper flakes for a bit of heat.
- For a creamier texture, blend 1–2 cups of soup and stir back in.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 580mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
