Description
A creamy, savory, and umami-rich slow cooker soup made with white beans, kale, and a secret parmesan rind for deep flavor without heavy cream.
Ingredients
Scale
- 3 cans (15 oz each) white beans (Cannellini or Great Northern), rinsed (half rinsed, half with starchy liquid)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 large parmesan cheese rind (about 2 inches)
- 2 cups Lacinato (dinosaur) kale, chopped
- 1 teaspoon dried thyme (or 1 sprig fresh)
- 1 bay leaf
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Black pepper to taste
- Fresh lemon juice for serving
- Crusty bread for serving
- Extra grated parmesan for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook for 5 minutes until onions are translucent and carrots soften.
- Add minced garlic and red pepper flakes to the skillet. Cook for 1 more minute.
- Transfer the sautéed vegetable mixture to a 6-quart slow cooker.
- Add the white beans, vegetable broth, dried thyme, bay leaf, and parmesan rind to the slow cooker. Stir gently to combine. Ensure the rind is submerged.
- Cover and cook on LOW for 6-7 hours until beans are tender and broth has thickened slightly.
- About 30 minutes before serving, add the chopped kale to the slow cooker. Cover and cook on LOW for the final 30 minutes until kale is wilted and tender.
- Remove the bay leaf and parmesan rind. Taste the soup and add black pepper as needed. If desired, stir in fresh lemon juice for brightness.
- Serve hot with crusty bread and extra grated parmesan.
Notes
The parmesan rind is the key ingredient for umami depth; save rinds in the freezer. Do not skip sautéing the aromatics to avoid raw onion flavor. If using curly kale, chop finely and add only in the last 15 minutes to prevent sliminess. For thicker soup, mash 1/2 cup of beans against the pot side before serving.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4
- Sodium: 680
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 42
- Fiber: 10
- Protein: 12
Keywords: slow cooker, white bean soup, kale soup, parmesan rind, vegetarian, healthy dinner, one pot meal, comfort food