Slow Cooker Tuscan Bean and Kale Soup (serves 10 and freezes well)

DSCN3206
 Slow Cooker Tuscan Bean and Kale Soup

Sometimes your schedule or you work day gets turned around, but you still want to come home to something fresh and homemade. This soup will do the trick. Made in a slow cooker, you can leave it alone on “low” for as long as you need to and just add some bread or crackers to complete the meal. Using canned tomatoes and/or cannellini beans makes it even easier. And if the broth is hot when you add it, you can omit waiting for the soup to start to bubble. Just leave it on low and go! If you have fresh tomatoes and herbs be sure to use those for a brighter, fresher taste. With one serving under 200 calories and 10 grams of protein, it’s not only delicious but healthy. ~ Glyn and Will

1 cup onion, chopped
1 tbsp. garlic, chopped
1 cup sweet pepper rings, raw from mini peppers
2 tbsp. olive oil
1 cup carrot, diced
4 cups chopped tomatoes 4 cups cannelli beans
6 cups vegetable broth
1 tsp. dried oregano or 1 tbsp. fresh chopped
1 tbsp. dried basil or 1/2 cup fresh basil
6 cups kale, trimmed and sliced
1/4 tsp. crushed red pepper
1/2 tsp. salt

Procedure
1 Combine the olive oil, garlic, peppers and onion in a crock pot or slow-cooker set to “high”.
2 Cover and “sweat the mixture for 30 minutes.

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3 Meanwhile, chop the tomatoes and clean, stem and thinly slice the kale.
4 Add the tomatoes, kale and beans to the pot.

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5 Add the vegetable broth, salt and pepper and cover.
6 When the soup begins to bubble, reduce the heat to low and let cook, covered for up to six hours.
Servings: 10
Yield: A full pot!
Degree of Difficulty: Easy
Preparation Time: 45 minutes
Cooking Time: 6 hours
Inactive Time: 6 hours
Total Time: 6 hours and 45 minutes
Nutrition Facts
Serving size: 1/10 of a recipe (15.6 ounces).

Nutrition Slow Cooker Tuscan Bean Soup

This entry was posted by Glyn Ruppe-Melnyk.

8 thoughts on “Slow Cooker Tuscan Bean and Kale Soup (serves 10 and freezes well)

  1. I’ve noticed I wrote 51% instead of calories… But 51 calories doesn’t sound right either. 2 Tbs olive oil are 240 calories, therefore 24 calories per portion. With the beans fat (10 calories fat per cup) it’s still 28 per portion, still quite far from 51.
    Unless I’ve missed something, or that your broth has fat in it.
    Either way, the soup looks very tasty! 🙂 Sorry for getting carried away with the calculations… 🙂

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      • Please note that thanks to Ron, I have refigured the calories and fat in this dish. The new figures are in the nutrition section at the bottom of the recipe. I have learned that I have to check the program I am using against actual labels and FDA stats….Bummer, but worth the effort. Glyn

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      • Yes, I’ve noticed I made a mistake writing 51% instead of 51 calories.
        But 51 calories from fat per portion doesn’t sound right either. 2 Tbs oil are 240 calories for the whole dish, therefore 24 calories per portion. The beans usually have around 10 calories of fat per cup, so that’s an added 40 calories for the whole dish, making it 28 calories of fat per portion, which is still far from 51.
        Unless I’ve missed something, or your broth has fat in it.

        Either way, the soup still looks very tasty! 🙂

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