Kale and Bean Soup in Slow Cooker, a wholesome comfort food, rich in flavor and easy to make thanks to slow cooking.
Kale, the star ingredient of many winter recipes, is appreciated for its intense flavor and its beneficial properties. Combined with potatoes and cannellini beans, it becomes a complete dish, perfect for a light yet hearty lunch or dinner.
The slow cooker allows for a soup with intense flavor, thanks to the slow cooking that maximizes the aroma of each ingredient. Plus, it’s a valuable ally for those with little time to spend in the kitchen: just put all the ingredients in the pot, set the cooking, and wait for the magic to happen!
With just a few simple steps, you can bring a warm and comforting soup to the table, perfect for warming up winter evenings.
At the end of the recipe, in the FAQ section, I’ve answered some questions about this preparation. If you have other doubts or curiosities, you can leave a comment or use the contact form found at the end of the page.
Other recipes you might like:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 267.83 (Kcal)
- Carbohydrates 49.26 (g) of which sugars 7.15 (g)
- Proteins 8.73 (g)
- Fat 5.48 (g) of which saturated 0.87 (g)of which unsaturated 0.34 (g)
- Fibers 9.55 (g)
- Sodium 448.07 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Kale and Bean Soup in Slow Cooker
- 7 oz canned cannellini beans
- 1.1 lbs kale
- 1.3 lbs potatoes
- 1 white onion
- 1.7 cups vegetable broth
- 1 tablespoon cornstarch
- 1 pinch black pepper
- to taste thyme
- 2 tablespoons extra virgin olive oil
Tools
- Slow cooker
- Ladles
- Cutting board
- Knife
- Potato peeler
Recipe for Kale Soup in Slow Cooker
Start preparing the kale soup in the slow cooker by cleaning an onion and slicing it.
Wash and peel the potatoes, slice them, and then cut into cubes.
Place two tablespoons of extra virgin olive oil in the slow cooker.
Also add the onion and potatoes.
Season everything with black pepper and dried thyme.
If you want a thicker soup, also add a tablespoon of cornstarch.
Finish with vegetable broth.
Close the slow cooker with its lid and cook on HIGH for 3 and a half hours, never opening the lid during the first two hours of cooking.
In the meantime, wash and clean the kale by removing the central part of the leaves (you can use it to make a great broth).
Drain and rinse the beans.
Transfer everything to the slow cooker, cover again with the lid, and continue cooking on HIGH for another 30 minutes.
Transfer the kale soup in slow cooker to the plates.
Add a drizzle of raw extra virgin olive oil and some black pepper or chili flakes, if desired.
Kale Soup in Slow Cooker
Refer to this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
With the slow cooker, I also made Pumpkin and Sweet Potato Soup in Slow Cooker
FAQ (Frequently Asked Questions)
Can I use dried beans instead of canned ones?
Yes, you can use dried beans, but it’s important to soak them for at least 8-12 hours and then boil them before adding them to the slow cooker. Alternatively, you can cook them directly in the slow cooker, increasing the cooking time and the amount of broth.
Can I make this soup without a slow cooker?
Absolutely! If you don’t have a slow cooker, you can make the soup in a regular pot: sauté the onion with the oil, add the potatoes and kale, pour in the broth, and let it simmer over low heat for about 40-45 minutes, until the potatoes are tender.
How long can kale soup be stored?
The soup can be stored in the refrigerator, in an airtight container, for 2-3 days. You can also freeze it and reheat it when needed.
What can I serve with the soup?
The soup pairs perfectly with toasted rustic bread croutons, whole grain bread, or a slice of homemade focaccia. For an extra touch, try sprinkling some grated Parmesan or adding a drizzle of chili-flavored oil.
You can find all the recipes made in the slow cooker in the Slow Cooker Recipes section.
For questions, curiosities, or if you want to collaborate with me, use the contact form found below:
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