Slow Cooker White Bean & Kale Soup

Ingredients

• 3 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 medium yellow onion, finely diced
• 3 medium carrots, peeled and cut into 1/2-inch pieces
• 2 celery stalks, cut into 1/2-inch pieces
• 4 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes with their juices
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary, lightly crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 3 packed cups chopped kale, tough stems removed
• 2 tablespoons fresh lemon juice

Method

1. 01

   Use a 6-quart slow cooker. Add the drained canned beans, onion, carrots, celery, garlic, tomatoes with their juices, broth, olive oil, rosemary, thyme, salt, and pepper. Use fully cooked canned beans, not uncooked dried beans.

2. 02

   Stir and cover. Cook on LOW for 4–5 hours, until the carrots and celery in the middle of the cooker are tender. Keep the lid on during cooking except for a check near the end. If the vegetables are not tender, allow another 30 minutes and check again.

3. 03

   Ladle about 1 cup of beans and broth into a heatproof bowl. Mash with a fork until creamy, taking care with the hot liquid. Stir this mixture back into the soup rather than blending the whole pot.

4. 04

   Stir in the chopped kale. Turn the cooker to HIGH, cover, and cook for about 20 minutes, until the leaves are tender and the soup is hot throughout. This finishing period is included in the cook time.

5. 05

   Stir in the lemon juice, taste, and adjust the salt or pepper. If you prefer more broth, add a little hot water. Divide the soup into six portions and serve while hot.

6. 06

   Refrigerate leftovers in shallow covered containers within 2 hours, or within 1 hour above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C) on the stove or in the microwave, stirring to heat the beans evenly. Do not reheat chilled soup in the slow cooker.