White Bean & Kale Soup

Slow Cooker Recipe

Cooking Times

Ready in: 5+ hours
Prep time: 10 minutes
Cook time: 5 - 7 hours
Serves: 4 - 6


  • 1 lb. Cal-Organic Green Kale
  • 1 medium Cal-Organic Yellow Onions
  • 6 Cal-Organic Green Onions
  • 15 oz. cannellini beans, canned
  • 42 oz. vegetable stock
  • 15 oz. tomato purée
  • 1/2 cup converted rice
  • 2 tsp. basil
  • 2 cloves garlic
  • 1 1/2 tsp. kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Freshly grated Parmesan cheese, for garnish
  • Olive oil, for serving


  1. Rinse and drain cannellini beans.
  2. Combine beans, vegetable stock, tomato puree, rice and basil in the slow cooker.
  3. Finely chop peeled onion and garlic and add to cooker. Season with salt and pepper, to taste, and stir to blend.
  4. Cover and cook on low for 5 – 7 hours.
  5. Remove tough stems from kale and cut into ribbons, then thinly slice green onions.
  6. Add kale and green onions to cooker and cook on low until kale is tender, about 20 minutes.
  7. Ladle soup into bowls and serve hot with Parmesan cheese and a drizzle of olive oil.

Recipe and image from our e-book Hearty Slow Cooker Recipes

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12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.