Slow Cooker Vegetarian Cannellini Bean and Kale Soup
Slow Cooker Vegetarian Cannellini Bean and Kale Soup is one of my favorite slow cooker soups; don’t miss the shaved Parmesan!
As much as I whine about the cold weather, you can tell I love cold-weather dishes, especially soup. Some of my favorite soups are the ones where I start with an idea and add things until it tastes good, but even when I have a recipe to start with like I did this time, I tend to improvise with most of the soups I make.
This Slow Cooker Vegetarian Cannellini Bean and Kale Soup can cook all day, and it was adapted from one I saw in The Italian Slow Cooker (affiliate link), a book that’s loaded with good ideas. I increased the amount of stock (and might use even more next time), added some dried Italian herbs, and served the soup with shaved Parmesan Cheese instead of croutons, for a soup that was warm and filling, and loaded with flavor.
If you use vegetable stock and skipped the Parmesan, this would be a tasty vegan slow cooker soup. If you’re not making a vegan version, this is the perfect soup to add some Parmesan rinds and let them melt into the soup while it cooks all day, and this will be a tasty meatless meal.
How to Make Slow Cooker Vegetarian Cannellini Bean and Kale Soup:
(Scroll down for complete recipe, including nutritional information.)
- I know some of you hate to have to pre-cook things for the slow cooker, but I promise that cooking the onions and garlic with the Italian Seasoning for a few minutes really does increase the flavor.
- I used the bowl attachment of my Immersion Blender (affiliate link) to coarsely puree the 2 cans of Cannellini beans, but after I wondered why I didn’t just puree them in the slow cooker with the immersion blender. You can also use a blender or food processor.
- Finely chop 8 oz. kale leaves and give them a wash in the salad spinner if you’re using garden kale.
- Put the sauteed onion mixture, pureed beans, 1 can tomatoes with juice, stock or broth, chopped kale, and sage leaves into the slow cooker (with Parmesan rinds if using) and cook about 4 hours on high or 8-10 hours on low. I used fresh sage leaves from my garden, but dried sage would also work.
- The soup won’t win any beauty contests, but it was delicious!
- And I highly recommend serving with shaved Parmesan like I did!
More Meatless Recipes with Kale:
Vegetarian Lasagna with Kale and Mushroom-Tomato Sauce from Kalyn’s Kitchen
Spaghetti with Kale and Tomato Sauce from Bell’Alimento
Roast Pumpkin and Kale Lasagna from Mountain Mama Cooks
- 2 T olive oil
- 2 medium onions, chopped small
- 2 T minced garlic (or less if you’re not a garlic fan)
- 2 tsp. dried Italian Seasoning (contains oregano, basil, marjoram, thyme and rosemary)
- two 15 oz. cans Cannellini beans (see notes)
- one 14.5 oz. can petite diced tomatoes with juice
- 8 oz. finely chopped kale, washed if needed (see notes)
- 5 cups vegetable stock or broth
- 4 fresh sage leaves, or 1/2 tsp. dried rubbed sage
- Parmesan rind to add flavor (optional)
- freshly shaved Parmesan, to garnish (optional)
- Heat the oil in a large heavy frying pan; add the onions and cook 4-5 minutes or until they are just starting to brown.
- Add the garlic and Italian Seasoning and cook 1-2 minutes more, being careful not to let the garlic brown.
- Spray the slow cooker with non-stick spray; then put onions and garlic into the slow cooker.
- While the onions are cooking use an immersion blender or food processor to puree the Cannellini beans with the juice, keeping them a little chunky if you prefer. (If you’re using freshly-cooked beans I would add about 1/4 cup water.)
- Finely chop the kale (cutting away thick center ribs if you have them) and wash kale in the salad spinner if you’re using garden kale.
- Put the pureed beans, chopped kale, vegetable stock, canned tomatoes and juice, and sage leaves (or dried sage) into the slow cooker with the onion mixture.
- Add one or two pieces of Parmesan rind if desired for extra flavor.
- Cook 4 hours on high or 8-10 hours on low.
- Serve the soup hot, with strips of Parmesan shaved over if desired.
- This soup will keep for at least a week in the fridge, and it freezes well.
Amount Per Serving: Calories: 467Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 91mgSodium: 475mgCarbohydrates: 39gFiber: 9gSugar: 7gProtein: 36g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Slow Cooker Vegetarian Cannellini Bean and Kale Soup is good for low-glycemic eating plans. Even though they are a low-glycemic ingredient, dried beans are a limited food for Phase One of the original South Beach Diet, but in a soup like this with lots of other ingredients you can have a normal serving, even for Phase One. This is too high in carbs for a low-carb diet plan.
Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!