Tuscan Kale and White Bean Soup

Well, it's officially winter in Iowa. Meaning, it snowed for the first time this year. I was so excited to get to wear my snow boots again and walk through the powder without it getting my socks all wet.

With all the snow and chilly weather, soups can be the perfect dinner to warm you up after being outside. I adapted this recipe to make it in a slow cooker, so all you have to do it throw the ingredients in and turn it on. By dinner time, the soup is ready. And, it makes your house smell great too!

Kale is a great winter green, offering a hearty texture and packed with folic acid and B vitamins. The beans add fiber and protein, making this a well balanced, one-pot meal. I also have been experimenting with cooking dried beans (not canned!) in the crock pot. I don't pre-soak them (who can remember to do that anyway?) just toss them in with liquid. The results have turned out great so far! I think they taste way better than canned beans, it's cheaper, and no BPA from eating canned foods!

Tuscan Kale and White Bean Soup
Adapted from sunset.com


1 c dried white beans (I used cannellini or white kidney beans)
2 qts vegetable stock (or more as needed)
10 cloves garlic, crushed
10 sage leaves (fresh if you have it, or use 1 1/2 tsp dried sage)
1/2 tsp crushed red pepper flakes
salt and pepper to taste
2 bunches kale, chopped (I used Tuscan or Lacinato kale. The edges of the leaves aren't as frilly as regular kale, and it's a bit darker in color)
1 TBSP rosemary
6 oz day-old ciabatta bread, crusts trimmed and cut into 1 in cubes
parmesan cheese (to garnish the top)

Pull out your crock pot early in the morning. Add all the ingredients except the ciabatta bread and parmesan cheese. Turn your crockpot on high, cover and leave alone for at least 6 hrs.

Check the soup after 6 hrs, stir and check to see if the beans are cooked. If they are tender (and tasty), reduce heat to low until ready to serve. If the beans are not fully cooked yet, continue cooking on high for another 2 hrs.

About a half hour before you are ready to eat, toss the bread into the soup and cover. Wait 20-30 minutes for the bread to soften and soak up some of the liquid.

Then, spoon into bowls and top with a bit of shredded parmesan cheese.