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Tuscan-Style Bean and Veggie Soup

Name: Tuscan-Style Bean and Veggie Soup
Cook time: 480 min
Ingredients: 8 cups low-sodium chicken broth; 2 cups diced onion; 2 cups sliced carrot; 2 tbsp minced garlic; 1 tsp dried thyme; 1 dried bay leaf; 1 (16 oz) pkg Great Northern beans; 1 (14 oz) can fire-roasted diced tomatoes; 3 cups chopped fresh kale; 1/4 cup shaved Parmesan cheese

For a heartier stew, try adding a couple of handfuls of day-old bread cubes to the slow cooker. They'll break down as the beans cook and thicken the broth.

Serves 8

Ready in 490 mins

Prep time 10 mins

Cooking time 480 mins

284 calories per serving

See nutrition information

Ingredients

> 8 cups low-sodium chicken broth

> 2 cups diced onion

> 2 cups sliced carrot

> 2 tbsp minced garlic

> 1 tsp dried thyme

> 1 dried bay leaf

> 1 (16 oz) pkg Great Northern beans

> 1 (14 oz) can fire-roasted diced tomatoes

> 3 cups chopped fresh kale

> 1/4 cup shaved Parmesan cheese

Steps

Place all ingredients except Parmesan into a 6-quart slow cooker. Season with salt (in moderation) and pepper. Cover with lid and cook on low heat for 8 hours. Discard the bay leaf.

Ladle soup into bowls and top with Parmesan.