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Slow Cooker White Bean and Kale Soup

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This hearty, comforting soup features creamy white beans, fresh kale, and aromatic herbs simmered together in a slow cooker for a cozy, healthy meal perfect for chilly nights. It’s easy to prepare, flexible for dietary needs, and packed with plant-based nutrition.

Ingredients

Scale
  • 2 cans (15 oz each) cannellini beans, drained and rinsed (or Great Northern beans)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, chopped
  • 6 cups low-sodium vegetable broth (or chicken broth)
  • 1 bunch kale, stemmed and chopped (about 4 cups)
  • 1 large bay leaf
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp freshly ground black pepper
  • 3/4 tsp salt (plus more to taste)
  • Juice of 1 lemon (about 2 tbsp)
  • 2 tbsp olive oil (extra virgin)
  • Optional: 1/4 cup fresh parsley, chopped (for garnish)
  • Optional: Freshly grated Parmesan cheese for serving

Instructions

  1. Prep the Veggies: Dice the onion, mince the garlic, slice the carrots, and chop the celery. Remove kale stems and rough-chop the leaves. Optionally, sauté onion and garlic in 2 tbsp olive oil over medium heat for 3-5 minutes until soft and fragrant.
  2. Layer Ingredients: Add the sautéed (or raw) onion, garlic, carrots, and celery to the slow cooker. Add drained beans, chopped kale, bay leaf, thyme, smoked paprika, black pepper, and salt.
  3. Add Liquids: Pour in 6 cups of vegetable broth. Stir gently to combine.
  4. Cook: Secure the lid and cook on LOW for 6 hours or HIGH for 3 hours, until carrots are tender and kale is soft.
  5. Blend for Creaminess: Remove about 2 cups of soup and blend until smooth, then stir back in. Or use a stick blender to blend half the beans for a thicker texture.
  6. Finish with Flavor: Stir in lemon juice and 2 tbsp olive oil. Taste and adjust salt or pepper as needed. Add chopped parsley if desired.
  7. Serve: Ladle soup into bowls. Top with grated Parmesan, more parsley, and a drizzle of olive oil if desired.

Notes

For extra flavor, sauté onion and garlic before adding to the slow cooker. Taste and adjust seasoning at the end, as beans absorb salt. Blend half the soup for creaminess but leave some chunky texture. Use low-sodium broth for less salt. Soup is naturally gluten-free and vegan if you skip the cheese. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Add extra veggies or swap greens as desired.

Nutrition

Keywords: white bean soup, kale soup, slow cooker soup, vegetarian soup, comfort food, healthy soup, gluten-free soup, easy soup recipe, plant-based soup, crockpot soup

Find it online: https://wigglebite.com/slow-cooker-white-bean-and-kale-soup-recipe-easy-comfort-food-for-chilly-nights/