Slow-Cooker Tuscan White Bean Soup
Slow-Cooker Tuscan White Bean Soup
Print RecipeIngredients
- 1 medium white onion, diced
- 3 carrots, sliced
- 4 stalks celery, sliced
- 3 cloves garlic, sliced
- 4 cups chopped kale (270 g)
- 14 oz canned diced tomatoes (395 g)
- 2 cans white beans
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups vegetable stock (1 ½ L)
Instructions
- In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.
- Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.
- Serve hot.
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