Description
A creamy, hearty, and budget-friendly slow cooker soup made with white beans, kale, and a parmesan rind for deep umami flavor. Perfect for busy weeknights and freezer-friendly.
Ingredients
- 2 cups dried white beans (cannellini or navy), soaked overnight OR 4 cans (15oz each) white beans, rinsed and drained
- 6 cups vegetable broth (low-sodium recommended)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 10 oz frozen kale (thawed) or fresh baby kale, chopped
- 2 tablespoons butter or olive oil
- 2 dried bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/2 teaspoon smoked paprika
- 1 large piece Parmesan rind (or 1/2 cup grated Parmesan)
- Salt and black pepper to taste
- Optional: 1-2 carrots and celery, chopped; 1/2 cup small pasta (ditalini or orzo)
Instructions
- Prep the beans: If using dry beans, soak them overnight in water with a pinch of baking soda, or use the quick soak method (boil 2 minutes, let sit 1 hour). Drain and rinse. If using canned beans, simply rinse and drain.
- Combine ingredients: Add the prepared beans, vegetable broth, diced onion, minced garlic, bay leaves, dried thyme, smoked paprika, and Parmesan rind to the slow cooker. Stir gently.
- Cook: Cover and cook on LOW for 7-8 hours (for dry beans) or HIGH for 4-5 hours (for canned beans).
- Add kale: About 30 minutes before serving, stir in the kale. If using fresh kale, chop it finely. Allow it to wilt.
- Thicken and season: For a creamier texture, blend 1 cup of the soup with the beans and broth until smooth, then stir back into the pot. Taste and add salt and black pepper as needed, keeping in mind the saltiness of the Parmesan rind.
- Serve: Ladle into bowls and top with extra grated Parmesan, a drizzle of olive oil, and cracked black pepper. Serve with crusty bread or salad.
Notes
[‘Save Parmesan rinds in the freezer to use in soups for added umami flavor.’, ‘Smoked paprika adds a smoky depth that balances the mild beans.’, ‘Blending a portion of the beans creates a creamy texture without adding heavy cream.’, ‘Add salt at the end to prevent beans from becoming tough and to control sodium levels.’, ‘If soup is too thin, blend more beans or cook uncovered for the last hour to reduce.’, ‘If soup is too salty, add a diced potato and cook for 30 minutes to absorb excess salt, then remove potato.’]
- Prep Time: 15 minutes
- Cook Time: 7-8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 42
- Fiber: 12
- Protein: 16
Keywords: slow cooker soup, white bean soup, kale soup, parmesan rind, vegetarian dinner, budget meals, freezer friendly, healthy soup, weeknight dinner