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Description
Fresh vegetables, Italian herbs, and creamy cannellini beans make this hearty soup a soul-satisfying vegetarian main any day. Lemon juice and optional red pepper flakes add pops of flavor. Grab some crusty Italian bread and dive in! The recipe, which makes 9 1/2 cups, is a Yummly original created by The Electrified Cooks.
Ingredients
US|METRIC
6 SERVINGS
- 1 large onion
- 4 stalks celery
- 2 medium carrots
- 1 Tbsp. Italian seasoning
- 2 tsp. granulated garlic
- 3/4 tsp. salt
- 1/2 tsp. black pepper (preferably freshly ground)
- 1/4 tsp. red pepper flakes (optional)
- 2 cans cannellini beans (15 oz. per can, rinsed and drained)
- 5 cups vegetable broth
- 3 cups kale (coarsely chopped)
- 2 Tbsp. lemon juice (preferably freshly squeezed)
- shredded Parmesan cheese (preferably freshly shredded)
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Directions
- Dice onion and celery and place in a 4- to 6-qt. slow cooker. Thinly slice carrots and add to the slow cooker. Stir in Italian seasoning, granulated garlic, salt, pepper, and red pepper flakes, if using.
- Add cannellini beans, vegetable broth, and kale and gently stir.
- Cover slow cooker and cook on Low until vegetables are tender when pierced with a knife tip, 5-6 hours.
- Stir lemon juice into soup, then ladle soup into bowls and sprinkle with Parmesan.
NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat20 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1130mg47% |
| Potassium680mg19% |
| Protein11g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A130% |
| Vitamin C90% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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