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Tuscan-Style Bean and Veggie Soup

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


> 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


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.

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