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Warm up to a hearty bowl of soup made with winter vegetables and protein-rich white beans. Comforting spices like oregano and thyme build flavor, while Parmesan provides an irresistibly savory finish.
Slow-Cooker Kale & White Bean Stew
Ingredients
-
4
cups
vegetable broth -
2
15 ounce cans white beans, rinsed -
1
28 ounce can diced tomatoes -
1
cup
tomato sauce -
2
medium carrots
thinly sliced -
½
medium onion
diced -
2
cloves
garlic
minced -
1
tablespoon
tomato paste -
½
teaspoon
dried oregano -
½
teaspoon
dried thyme -
½
teaspoon
smoked paprika -
4
cups
Tuscan kale
chopped -
1
teaspoon
salt -
2
tablespoons
grated Parmesan cheese -
1
tablespoon
za’atar
Optional -
6
slices
toasted crusty bread
Instructions
-
Combine broth, beans, tomatoes, tomato sauce, carrots, onion, garlic, tomato paste, oregano, thyme and paprika in a 3 1/2-quart slow cooker. Cover and cook on High for 3 1/2 hours. Stir in kale. Cover and cook until the kale is tender, 10 to 15 minutes. Stir in salt. Top with Parmesan and za’atar, if using. Serve with bread.
You can find more details about this recipe at eatingwell.com.
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