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Slow Cooker White Bean and Kale Soup

  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Servings: 6-8
  • Course: Soups & Salads

Enjoy this hearty bean soup from Reynolds Kitchens® Ambassador Jessica in the Kitchen and quick cleanup with Reynolds Kitchens® Slow Cooker Liners!

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

If you're using a 3-8 quart round or oval slow cooker, use the regular size Reynolds Kitchens® Slow Cooker Liner and the recipe below as-is. If you're using a 1-3 quart round or oval slow cooker, use the small size Reynolds Kitchens® Slow Cooker Liner and use half of each ingredient.

Ingredients

  • 1 large (188g) red onion, diced
  • 4 stalks celery, diced
  • 1 large carrot or two medium-sized carrots (226g), diced
  • 5 cloves (12g) garlic, minced
  • 14-ounce can diced tomatoes
  • Salt and pepper to taste
  • 1 tablespoon Italian seasoning or 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon dried basil
  • 2 (15 ounces each) cans white kidney beans
  • 4 cups vegetable broth
  • 2 cups kale
  • Juice of two limes (about 1–2 tablespoons)
  • Reynolds Kitchens® Slow Cooker Liner

Directions

Step 1

Turn your slow cooker on to warm. Line your slow cooker with one Reynolds Kitchens® Slow Cooker Liner.

Step 2

With the slow cooker lined, add all of the ingredients into the slow cooker except the kale and the lime. Stir to combine.

Step 3

Set the slow cooker on high for 3 hours or on low for 6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).

Step 4

At the end, stir in the kale and lime juice and let it cook for about 5 more minutes.

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