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Kalyn's Kitchen

Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan

Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan is one of my favorite slow cooker soups; don’t miss the shaved Parmesan! And this amazing soup is also low-glycemic, gluten-free, and South Beach Diet Phase One. Use Slow Cooker Recipes to find more recipes like this one.

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Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan found on KalynsKitchen.com.

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 with Shaved Parmesan can cook all day while you’re at work and was adapted from one I saw in The Italian Slow Cooker, 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 Phase One soup that was warm and filling, and loaded with flavor.

I used chicken stock because that’s what I had in the freezer, but if you used 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.  If it’s soup weather where you are, this soup would make a perfect Meatless Monday dinner!

Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan found on KalynsKitchen.com.

I know some of you hate to have to pre-cook things for the slow cooker, but I promise that sauteeing the onions and garlic with the Italian Seasoning for a few minutes really does increase the flavor.  (If you skip that step, I promise I won’t take it personally!) I used the bowl attachment of my immersion blender 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!  (Next time I might add one more cup of stock for a slightly thinner soup.)

Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan found on KalynsKitchen.com.

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
Vegetarian Whole Wheat Pasta with Fried Kale, Tomato Sauce, and Goat Cheese from Kalyn’s Kitchen
Roast Pumpkin and Kale Lasagna from Mountain Mama Cooks

Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan

This Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan is a favorite, but don’t miss the shaved Parmesan!

Ingredients:

  • 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)
  • 2 cans (15 oz. can) Cannellini beans and juice (or use 4 cups cooked cannellini beans and a little water)
  • 1 can (14.5 oz.) petite diced tomatoes with juice
  • 8 oz. finely chopped kale, washed if needed (about 8 cups finely chopped kale)
  • 4-5 cups chicken or vegetable stock (I used 4 cups, but next time I would probably use 5)
  • 4 fresh sage leaves, or 1/2 tsp. dried rubbed sage
  • 1-2 pieces of Parmesan rind to add flavor (optional)
  • freshly shaved Parmesan, to garnish (optional)

Directions:

  1. 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.
  2. Add the garlic and Italian Seasoning and saute 1-2 minutes more, being careful not to let the garlic brown.
  3. Spray the slow cooker with non-stick spray; then put onions and garlic into the slow cooker.
  4. While the onions are cooking use an immersion blender or food processor to puree the cannellini beans and juice, keeping them a little chunky if you prefer.  (If you’re using freshly-cooked beans I would add about 1/4 cup water.)
  5. 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.
  6. Put the pureed beans, chopped kale, chicken or vegetable stock, canned tomatoes and juice, and sage leaves (or dried sage) into the slow cooker with the onion mixture.
  7. (Add one or two pieces of Parmesan rind if desired for extra flavor.)
  8. Cook 4 hours on high or 8-10 hours on low.
  9. Serve the soup hot, with strips of Parmesan shaved over if desired.
  10. This soup will keep for at least a week in the fridge, and it freezes well.

Notes:

I used my Crock-Pot 5-Quart Smart-Pot for this recipe.

Directions on how to make and store minced garlic.

Recipe adapted from The Italian Slow Cooker by Michele Scicolone.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Soup with beans is too high in carbs for a traditional low-carb eating plan, but this Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan 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 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 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!

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    26 Comments on “Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan”

  1. Elizabeth, so glad you are enjoying the site!

  2. I found this website through a buzzfeed post and now I'm a huge fan! I just used this recipe to make a very similar variation and we loved in my house!! I'm so pleased with how easy yet healthy and satisfying this soup was. I will definitely be making this again real soon.

  3. Dr. D, thanks for that nice feedback! So glad you are enjoying the blog.

  4. I was looking for a warming soup when we had a sudden drop in temperature. I found this and had
    all the ingredients on hand. It was fantastic. I appreciate the tip on freezing it. I use your recipes
    much more often than I post. I love your blog.

  5. Kalyn, love your site! I'm a (new) vegetarian and love your recipes, the design or your blog, etc. thanks!

  6. I made the soup and included the tomatoes. The petite dice was key for me. I absolutely loved this soup!!! So delicious. I can't wait to make it again!!