There is something truly special about coming home to a meal that has been simmering away all day. The aroma hits you the moment you walk in the door. It is one of the best feelings, right? That is the beauty of a slow cooker, and it is why I absolutely adore creating new Crockpot Recipes.
Today, I am sharing one of my favorite go to soups. This White Bean and Kale Soup is incredibly simple to prepare. It is a true dump and go recipe. You just add the ingredients, set the timer, and walk away. What you get is a warm, comforting bowl of goodness that is as nutritious as it is delicious.
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Why You’ll Love This Recipe
Honestly, what is not to love? This recipe has become a staple in my kitchen for so many reasons. If you are searching for dependable Crockpot Recipes, this one checks all the boxes.
First off, the ease of it is unmatched. There is no sautéing or browning needed beforehand. You literally just chop a few vegetables and open a few cans. Everything goes right into the pot. It is a dream for busy days when you crave a homemade meal without the fuss.
It is also a fantastic example of Healthy Crockpot Meals. It is packed with plant based protein from the white beans, loaded with veggies, and full of fiber. You feel good after eating it. It is nourishing and light, yet completely satisfying.
The flavor is another big win. The Italian seasoning gives it a classic, savory base. The tomatoes add a touch of sweetness and acidity. Then, at the very end, that squeeze of fresh lime juice brightens everything up. It is a simple touch that makes a huge difference.
Let’s talk about being budget friendly. Canned beans, broth, and common vegetables are all you need. This is one of those Healthy Dinner Recipes that will not break the bank. You get a huge pot of soup for a fraction of the cost of takeout.
Plus, it is incredibly versatile. You can stick to the recipe exactly, or you can use it as a base to clean out your vegetable drawer. Have some spinach that needs to be used? Toss it in. A lonely zucchini? Chop it up and add it. It is very forgiving.
Ingredients
The ingredient list for this soup is wonderfully straightforward. It relies on pantry staples and fresh produce you can easily find at any grocery store. No complicated items here, just simple, wholesome foods.
What I love about these ingredients is how they come together to create such a rich flavor without a lot of effort. The onion, celery, and carrot trio, often called a mirepoix, builds a beautiful foundation for the soup. This is a classic base for so many Slow Cook Recipes.
- 1 medium diced red onion
- 4 ribs celery, diced
- 1 large diced carrot
- 5 cloves minced garlic
- 14 ounce can of diced tomatoes
- Salt and pepper to taste (I use ¾ teaspoon sea salt and ¼ teaspoon black pepper)
- 1 tablespoon Italian seasoning
- 2 15 ounce cans of white kidney beans (cannellini), drained
- 4 cups vegetable broth
- 2 cups finely chopped kale
- Juice of two limes
Step By Step Instructions
Alright, let’s get cooking. This process is so simple, you will have it memorized after making it just once. It is one of those fantastic Crockpot Recipes that feels almost too easy for how good it tastes.
Step 1: Combine Ingredients
First things first, get your slow cooker out and turn it on to the warm setting just to get it ready. Now for the fun part. Add your diced red onion, celery, and carrot to the pot.
Follow that with the minced garlic, the can of diced tomatoes with their juice, salt, pepper, and Italian seasoning. Go ahead and pour in the drained white beans and the vegetable broth.
Give everything a good stir to make sure it is all nicely combined. At this point, do not add the kale or the lime juice. We will save those for the very end to keep them fresh and vibrant.
Step 2: Set The Cooker
Once all your ingredients are in the pot, secure the lid. Now you have a choice depending on your schedule. You can set the slow cooker to cook on high for 3 hours, or on low for 6 hours.
If you choose the high setting, it is a good idea to check on it during the last 30 minutes. If you are using the low setting, peek in during the final hour. Every slow cooker is a little different, so just make sure it is simmering gently and not boiling too aggressively.
This is the magic of Slow Cook Recipes. You can go about your day while dinner practically makes itself. It is a beautiful thing.
Step 3: Finish And Serve
When the cooking time is up, your kitchen will smell amazing. The vegetables will be tender and the flavors will have melded together beautifully. Now it is time for the finishing touches.
Stir in the finely chopped kale and the fresh lime juice. The heat from the soup will wilt the kale perfectly in just a few minutes. You want it to be tender but still have a nice bit of green color. Let it cook for about 5 more minutes.
And that is it! Ladle the soup into bowls and serve it warm. I highly recommend pairing it with a side of crusty bread for dipping. It is the perfect way to soak up every last drop of that delicious broth.
How To Store Leftovers
One of the best parts about making a big pot of soup is having leftovers. This soup stores wonderfully and, some might argue, tastes even better the next day as the flavors continue to develop.
To store it, first let the soup cool down to room temperature. It is not a good idea to put a large, hot container directly into the fridge. Once cooled, transfer the soup to an airtight container.
It will keep well in the refrigerator for up to 4 days. When you are ready to enjoy it again, you can reheat it gently on the stovetop or in the microwave. This makes it one of the best Healthy Crockpot Meals for meal prepping.
This soup also freezes beautifully. Pour the cooled soup into freezer safe containers or bags, leaving a little room at the top for expansion. It can be frozen for up to 3 months. To serve, thaw it overnight in the fridge and reheat. This is a great way to have Healthy Dinner Recipes on hand for extra busy nights.
Tips
While this recipe is great as is, there are always little things you can do to customize it or make it your own. Here are a few of my favorite tips for this soup.
If you have a rind from a block of Parmesan cheese, toss it into the slow cooker at the beginning. As the soup simmers, the rind will soften and release a savory, nutty flavor into the broth. Just remember to remove it before serving.
Want a creamier texture? After the soup is cooked, use an immersion blender to pulse it a few times. Or, you can scoop out about a cup of the soup, blend it until smooth, and then stir it back into the pot. This thickens it up nicely without adding any dairy.
Do not be shy with toppings. A sprinkle of red pepper flakes adds a nice kick of heat. Freshly chopped parsley or cilantro can add another layer of freshness. A final drizzle of good quality olive oil right before serving is also a lovely touch.
To make this a more substantial meal, you can add a cooked grain. Stir in some cooked quinoa or brown rice at the end. Or serve the soup over a scoop of your favorite grain. This adds more texture and makes it even more filling.
Conclusion
And there you have it, a simple, delicious, and wholesome soup that is sure to become a favorite. This is one of those Crockpot Recipes that truly delivers on all fronts: flavor, nutrition, and convenience.
It is proof that you do not need a long list of complicated ingredients or hours of hands on time to create amazing Healthy Dinner Recipes. All you need is a slow cooker and a few simple, fresh ingredients. I hope you give this recipe a try and love it as much as my family does.
FAQ
Can I Use Different Beans?
Absolutely. While the recipe calls for white kidney or cannellini beans, you could easily substitute them. Great northern beans, navy beans, or even chickpeas would work wonderfully in this soup. Just use the same quantity.
Can I Add Meat To This Recipe?
Of course. If you want to add some meat, cooked Italian sausage, shredded chicken, or even some crispy bacon would be delicious additions. I recommend adding precooked meats during the last 30 minutes of cooking time to warm through.
Is This Recipe Gluten Free?
Yes, this recipe is naturally gluten free. Just make sure that the vegetable broth you use is certified gluten free, as some brands can have hidden gluten. And of course, serve it without traditional bread or with a gluten free option.
What If I Don’t Have An Italian Seasoning Blend?
No problem at all. You can easily make your own blend. A simple mix of about one teaspoon each of dried oregano, dried basil, and a pinch of dried thyme will work as a great substitute for the tablespoon of Italian seasoning.
White Bean and Kale Soup
A warm, comforting, and wholesome slow cooker white bean and kale soup. It’s incredibly simple to prepare, packed with plant-based protein, and full of fiber, making it a healthy and delicious meal for any day of the week.
Requirements
Ingredients
Instructions
- First things first, get your slow cooker out and turn it on to the warm setting just to get it ready. Now for the fun part. Add your diced red onion, celery, and carrot to the pot. Follow that with the minced garlic, the can of diced tomatoes with their juice, salt, pepper, and Italian seasoning. Go ahead and pour in the drained white beans and the vegetable broth. Give everything a good stir to make sure it is all nicely combined. At this point, do not add the kale or the lime juice. We will save those for the very end to keep them fresh and vibrant.
- Once all your ingredients are in the pot, secure the lid. Now you have a choice depending on your schedule. You can set the slow cooker to cook on high for 3 hours, or on low for 6 hours. If you choose the high setting, it is a good idea to check on it during the last 30 minutes. If you are using the low setting, peek in during the final hour. Every slow cooker is a little different, so just make sure it is simmering gently and not boiling too aggressively. This is the magic of Slow Cook Recipes. You can go about your day while dinner practically makes itself. It is a beautiful thing.
- When the cooking time is up, your kitchen will smell amazing. The vegetables will be tender and the flavors will have melded together beautifully. Now it is time for the finishing touches. Stir in the finely chopped kale and the fresh lime juice. The heat from the soup will wilt the kale perfectly in just a few minutes. You want it to be tender but still have a nice bit of green color. Let it cook for about 5 more minutes. And that is it! Ladle the soup into bowls and serve it warm. I highly recommend pairing it with a side of crusty bread for dipping. It is the perfect way to soak up every last drop of that delicious broth.
Notes
If you have a rind from a block of Parmesan cheese, toss it into the slow cooker at the beginning to release savory, nutty flavor (remember to remove before serving).
Want a creamier texture? After the soup is cooked, use an immersion blender to pulse it a few times. Or, scoop out about a cup of the soup, blend it until smooth, and then stir it back into the pot.
Do not be shy with toppings. A sprinkle of red pepper flakes adds a nice kick. Freshly chopped parsley or cilantro can add another layer of freshness. A final drizzle of good quality olive oil right before serving is also a lovely touch.
To make this a more substantial meal, stir in some cooked quinoa or brown rice at the end. Or serve the soup over a scoop of your favorite grain.
Nutrition
Calories
Sugar
Fat
Carbs
