Slow-Cooker White Bean and Kale Ribollita
A rustic Italian vegetable and bean soup made effortless in the slow cooker, with tender white beans, hearty kale, and aromatic vegetables that meld together into comfort in a bowl. Customize the greens, beans, and broth base to suit your pantry and preferences.
Ingredients
Method
Remove kale stems and coarsely chop the leaves. Dice the onion, carrot, and celery into roughly equal-sized pieces. Mince the garlic.
If sautéing first: heat olive oil in a large skillet over medium heat, add onion, carrot, and celery, and cook for 5 minutes until slightly softened. Add garlic and cook 1 minute more. Transfer to the slow cooker. Otherwise, add all to the slow cooker directly.
Add the drained beans, vegetable broth, canned crushed tomatoes with juice, and chopped kale to the slow cooker. Stir in Italian seasoning, salt, black pepper, and red pepper flakes.
Cover and cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours. The vegetables should be very tender and the broth aromatic. Taste and adjust seasoning as needed.
Ladle soup into bowls. Top with freshly grated Parmesan cheese if desired. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →