skip to Main Content

Slow Cooker Tuscan Soup

AuthorMaria
Slow Cooker Tuscan Soup
Yields1 Serving
 3 ½ cups dried cannellini beans
 2 cups onion, diced
 2 cups carrots, sliced
 2 tbsp garlic, minced
 2 cups tomatoes, diced (or 14oz can diced tomatoes)
 4 cups kale, tough stems removed and leaves chopped
 1 tbsp fresh thyme leaves
 1 bay leaf
 8 cups vegetable broth
 salt and pepper, to taste
 ¼ cup shredded Parmesan cheese, for garnish
1

Place all ingredients except for Parmesan cheese in a slow cooker. Season with salt and pepper. Cover and cook on low heat for 8 hours. Discard the bay leaf. Serve topped with Parmesan cheese. Enjoy!

Ingredients

 3 ½ cups dried cannellini beans
 2 cups onion, diced
 2 cups carrots, sliced
 2 tbsp garlic, minced
 2 cups tomatoes, diced (or 14oz can diced tomatoes)
 4 cups kale, tough stems removed and leaves chopped
 1 tbsp fresh thyme leaves
 1 bay leaf
 8 cups vegetable broth
 salt and pepper, to taste
 ¼ cup shredded Parmesan cheese, for garnish

Directions

1

Place all ingredients except for Parmesan cheese in a slow cooker. Season with salt and pepper. Cover and cook on low heat for 8 hours. Discard the bay leaf. Serve topped with Parmesan cheese. Enjoy!

Slow Cooker Tuscan Soup

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top