Name: Slow Cooker Creamy Tuscan White Bean and Kale Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
Cuisine: Italian-Inspired
Ingredients: 2 (15-ounce) cans of cannellini beans, drained and rinsed; 1 small yellow onion, finely diced; 3 cloves garlic, minced; ½ cup sun-dried tomatoes, chopped; 1 teaspoon dried oregano; ½ teaspoon dried thyme; ½ teaspoon dried basil; ½ teaspoon red pepper flakes (optional, for spice); 4 cups vegetable broth (or chicken broth); 1 cup water; 1 Parmesan rind (optional, for extra flavor); 4 cups chopped kale, stems removed; ½ cup grated Parmesan cheese, plus extra for serving; 2 tablespoons olive oil; Salt and black pepper, to taste; 1 tablespoon lemon juice, for brightness

This Slow Cooker Creamy Tuscan White Bean and Kale Soup is the ultimate comforting bowl of goodness. Creamy cannellini beans, aromatic garlic, tender kale, and sun-dried tomatoes simmer to perfection in a rich, herby broth. This nourishing soup is effortlessly made in the slow cooker for a hearty, wholesome, and flavor-packed meal.

Why You’ll Love This Recipe

This soup isn’t just about flavor—it’s about simplicity, warmth, and nourishment in every bite. Imagine coming home to the irresistible aroma of garlic, onions, and herbs blending beautifully with creamy white beans and kale. The slow cooker does all the work, making this a set-it-and-forget-it meal that’s perfect for busy days.

The cannellini beans break down slightly, creating a naturally creamy base without needing heavy cream. The sun-dried tomatoes add bursts of umami-rich sweetness, while the Parmesan-infused broth deepens the flavor. Plus, the kale wilts into the soup, adding a nutritious touch. Whether you’re looking for a comforting weeknight dinner or a meal-prep-friendly dish, this soup is a winner.

Recipe Tips and Tricks

For extra creaminess, mash some of the beans before serving. This creates a luscious, thick texture without adding extra fat.
Use fresh kale for the best texture; however, if using frozen, add it in the last 15 minutes of cooking.
For a richer broth, add a Parmesan rind while cooking—it melts slightly, infusing the soup with a deep, nutty taste.

Sautéing the garlic, onions, and sun-dried tomatoes before adding them to the slow cooker enhances their flavor.
A splash of lemon juice at the end brightens up the flavors and balances the richness.

Yield: Serves 6

Slow Cooker Creamy Tuscan White Bean and Kale Soup

A creamy, flavorful Tuscan-inspired white bean and kale soup made effortlessly in the slow cooker for a cozy, wholesome meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 5 minutes

Total Time 8 hours 20 minutes

Ingredients

2 (15-ounce) cans of cannellini beans, drained and rinsed
1 small yellow onion, finely diced
3 cloves garlic, minced

½ cup sun-dried tomatoes, chopped
1 teaspoon dried oregano
½ teaspoon dried thyme

½ teaspoon dried basil
½ teaspoon red pepper flakes (optional, for spice)
4 cups vegetable broth (or chicken broth)

1 cup water
1 Parmesan rind (optional, for extra flavor)
4 cups chopped kale, stems removed

½ cup grated Parmesan cheese, plus extra for serving
2 tablespoons olive oil
Salt and black pepper, to taste

1 tablespoon lemon juice, for brightness

Instructions

Sauté for Maximum Flavor (Optional but Recommended): Heat olive oil in a small pan over medium heat. Add diced onions and sauté until softened, about 3 minutes. Stir in the garlic and cook for another 30 seconds until fragrant. Add the sun-dried tomatoes and let them warm through. Transfer everything to the slow cooker.
Assemble the Soup in the Slow Cooker: In the slow cooker, add the cannellini beans, sautéed onion mixture, oregano, thyme, basil, red pepper flakes, vegetable broth, and water. Stir well to combine.

Add the Parmesan Rind: If using a Parmesan rind, drop it into the soup. It will melt slightly and infuse the broth with deep, savory flavor.
Slow Cook Until Perfectly Tender: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, allowing the flavors to meld and the beans to soften beautifully.
Stir in the Kale & Parmesan: About 30 minutes before serving, stir in the chopped kale and grated Parmesan cheese. Let the kale wilt and become tender.

Finish with Lemon Juice and Seasoning: Just before serving, remove the Parmesan rind (if used), squeeze in the lemon juice, and season with salt and black pepper to taste.
Serve & Enjoy: Ladle into bowls, top with extra Parmesan, and enjoy with crusty bread or garlic toast.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 200Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 8mgSodium 882mgCarbohydrates 25gFiber 6gSugar 4gProtein 10g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

White Beans (Cannellini or Great Northern Beans): These create the creamy texture and mild, nutty flavor that makes this soup so comforting. If using dried beans, soak overnight and increase cooking time.
Kale: Lacinato (Tuscan) kale is preferred for its tender texture, but curly kale works too. Remove thick stems for the best results.
Sun-Dried Tomatoes: These add a tangy, slightly sweet, umami-packed punch. Use oil-packed ones for extra richness.

Parmesan Cheese & Rind: The cheese adds a salty, savory depth, and the rind slowly infuses the soup with extra richness.
Vegetable Broth: Use a high-quality broth for the best flavor. You can also substitute chicken broth for a heartier taste.
Garlic & Onion: Essential for building a strong, aromatic base. Don’t skip them!

Italian Herbs (Oregano, Thyme, Basil): These bring the classic Tuscan-inspired flavors to life.

Variations and Substitutions

Make It Vegan: Skip the Parmesan and replace it with nutritional yeast or a dairy-free alternative. Use a vegetable-based umami paste for extra depth.
Use Different Greens: Swap kale for spinach, Swiss chard, or collard greens if you prefer a different texture or milder taste.

Try Different Beans: While cannellini beans are traditional, you can use navy beans, chickpeas, or butter beans for variety.
Add Protein: Stir in shredded rotisserie chicken, turkey sausage, or white beans blended with cashews for a protein boost.
Spice It Up: For a little heat, add crushed red pepper flakes or diced Calabrian chili peppers.

Swap the Broth: Chicken broth adds richness, while a mix of broth and coconut milk makes it extra creamy and unique.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen over time, making leftovers even more delicious.
Freezer: This soup freezes beautifully! Let it cool completely, then store in freezer-safe containers for up to 3 months.

Reheating: Warm gently on the stovetop over medium heat, adding a splash of broth if needed. If frozen, thaw overnight in the fridge before reheating.