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To make this soup, you need a few key items. Here’s what you’ll require: - 1 cup dried white beans (cannellini or great northern), soaked overnight and drained - 4 cups vegetable broth - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, diced into bite-sized pieces - 2 celery stalks, diced - 4 cups kale, ribs removed and leaves torn into bite-sized pieces These main ingredients create a hearty base for your soup. The beans give it protein, while the veggies add flavor and nutrients. Seasoning transforms the soup from simple to savory. Here are the seasonings you'll need: - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 bay leaf - Salt and black pepper to taste - 2 tablespoons extra-virgin olive oil - Juice of 1 fresh lemon These seasonings create depth in your soup. The thyme and smoked paprika add warmth. The bay leaf infuses a nice aroma. Garnishes can elevate your soup’s look and taste. Consider these options: - Freshly grated Parmesan cheese for serving - A sprig of fresh thyme or a lemon wedge Garnishes add a lovely touch. They also bring extra flavor and a pop of color to your dish. Enjoy experimenting with these extras! Start by soaking 1 cup of dried white beans overnight. This helps them cook evenly. The next day, drain the beans. Dice 1 medium onion finely, mince 2 cloves of garlic, and chop 2 medium carrots and 2 celery stalks into bite-sized pieces. Gather 4 cups of kale, removing the tough ribs and tearing the leaves into smaller pieces. In your slow cooker, add the soaked white beans and pour in 4 cups of vegetable broth. Next, mix in the diced onion, minced garlic, chopped carrots, and celery. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Then, add 1 bay leaf for flavor. Stir all the ingredients gently to combine them. Secure the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The beans should be soft when done. About 30 minutes before serving, add the torn kale to the pot. Stir it well and cover again. This lets the kale wilt and become tender. When the soup is ready, remove the bay leaf. Stir in 2 tablespoons of extra-virgin olive oil and the juice of 1 fresh lemon. Add salt and black pepper to taste. Ladle the warm soup into bowls. If you like, sprinkle some freshly grated Parmesan cheese on top for extra flavor. To soak dried beans, follow these steps: - Place 1 cup of dried white beans in a bowl. - Cover the beans with water, ensuring they are submerged. - Let the beans soak overnight at room temperature. - Drain and rinse the beans before using them in your soup. Soaking beans softens them. This reduces cooking time and helps them cook evenly. If you forget to soak overnight, you can use the quick-soak method. Boil the beans in water for 2 minutes, then remove from heat. Let them sit for 1 hour. For a creamy soup, use cannellini or great northern beans. These beans break down well and give the soup a smooth texture. Cook the soup on low for 6 to 8 hours. This longer cook time allows the flavors to meld and the beans to soften perfectly. Add the kale about 30 minutes before serving. This way, it will wilt yet retain some texture. You want it tender but not mushy. Stir gently when mixing in the kale to keep the beans intact. Start with the basic seasonings: dried thyme, smoked paprika, salt, and black pepper. Taste the soup after cooking for about 6 hours. Adjust the seasonings as needed. If you like it spicier, add a pinch of red pepper flakes. If you want more zest, a bit more lemon juice can brighten the flavor. Don’t forget to remove the bay leaf before serving. It adds flavor but isn’t edible. Each small tweak can make the soup perfect for your taste! {{image_4}} You can add meat for extra flavor and protein. Chicken or sausage works well. Cooked bacon bits add a nice crunch, too. If you want to use meat, add it at the start. This gives it time to cook with the beans. For a plant-based option, try adding tempeh or lentils. These also bring a hearty texture to the soup. This soup is easy to make vegan or vegetarian. Simply skip the cheese and use vegetable broth. You can also boost the flavor with vegan sausage. Add extra veggies like zucchini or bell peppers for more nutrients. Always check labels for hidden animal products if you are strict. Feel free to swap in seasonal veggies. In spring, fresh peas or asparagus taste great. In fall, add pumpkin or sweet potato for a warm twist. You can also try different greens. Swiss chard or spinach can replace the kale. The soup remains delicious with these simple changes. To store leftover soup, let it cool first. Place it in an airtight container. Make sure to fill the container only to the top. This keeps the soup fresh. Store it in the fridge for up to three days. If you want it to last longer, freezing is a great option. When freezing soup, use a freezer-safe container. Leave some space at the top for expansion. You can also use freezer bags for easy storage. Label each bag with the date and contents. This helps you keep track of your meals. The soup can stay fresh in the freezer for up to three months. To reheat the soup, use a pot on the stove. Heat it over medium heat, stirring often. If the soup is too thick, add a bit of water or broth. You can also use the microwave. Place the soup in a bowl, cover it, and heat for a few minutes. Stir halfway through to heat evenly. Always taste before serving to adjust the seasonings. Yes, you can use canned beans. They save time and are already cooked. Just rinse them well to remove extra salt. Use about two cans for this recipe. Add them during the last hour of cooking. This way, they won’t get too soft. You know the beans are cooked when they are soft and creamy inside. If you can mash them with a fork, they’re done. Check them after the cooking time. If they need more time, let them cook longer. The slow cooker does a great job of making them tender. This soup pairs well with crusty bread or a fresh side salad. You can also serve it with a sprinkle of Parmesan cheese. For a fun twist, try adding a drizzle of balsamic glaze. It adds a nice touch of flavor! Yes, this soup is great for meal prep. It stores well in the fridge for up to five days. You can also freeze it for up to three months. Just let it cool before you store it. When ready to eat, reheat it gently on the stove or in the microwave. In this blog post, we explored the key ingredients and steps to make Slow Cooker White Bean Kale Soup. We discussed essential seasonings, optional garnishes, and tips for soaking dried beans. You learned how to adjust the soup's flavors and incorporate proteins or seasonal swaps. Remember, this soup is easy and flexible. Try different ingredients to make it your own. Enjoy cooking and savor every delicious bite!

Slow Cooker White Bean Kale Soup

Warm up your days with this Hearty Slow Cooker White Bean Kale Soup! Packed with nutritious ingredients like tender white beans and vibrant kale, this easy recipe comes together effortlessly in your slow cooker. Just toss everything in and let it cook while you relax. Perfect for chilly nights, it’s a comforting bowl of goodness topped with a splash of lemon and optional Parmesan. Click through to discover the full recipe and enjoy a delicious, healthy meal!
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Ingredients
  

1 cup dried white beans (cannellini or great northern), soaked overnight and drained

4 cups vegetable broth

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, diced into bite-sized pieces

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 bay leaf

4 cups kale, ribs removed and leaves torn into bite-sized pieces

Salt and black pepper to taste

2 tablespoons extra-virgin olive oil

Juice of 1 fresh lemon

Optional: freshly grated Parmesan cheese for serving

Instructions
 

In the bowl of your slow cooker, combine the soaked and drained white beans with the vegetable broth. Add the finely diced onion, minced garlic, diced carrots, and diced celery to the mixture.

    Sprinkle the dried thyme and smoked paprika over the top, and place the bay leaf in the mixture. Gently stir everything together to evenly distribute the seasonings and ingredients.

      Secure the lid on your slow cooker and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beans are soft and tender.

        About 30 minutes prior to serving, add the torn kale to the pot. Stir it into the soup, cover again, and allow it to cook until the kale has wilted and become tender.

          Once the cooking time is complete, carefully remove the bay leaf. Stir in the extra-virgin olive oil and fresh lemon juice. Season the soup with salt and black pepper to taste.

            Ladle the soup into bowls while hot, and for an added touch of richness, sprinkle with freshly grated Parmesan cheese if desired.

              Prep Time: 15 minutes | Total Time: 6-8 hours (depending on slow cooker setting) | Servings: 6-8 servings

                - Presentation Tips: Serve the soup in rustic bowls, garnished with a sprig of fresh thyme or a lemon wedge for a pop of color and freshness.