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Slow-Cooker Tuscan White Bean Soup

by Robin Broadfoot featured in 6 Warming Soups and Stews

Ingredients

for 6 servings

  • 1 medium white onion, diced
  • 3 carrots, sliced
  • 4 stalks celery, sliced
  • 3 cloves garlic, sliced
  • 4 cups
    chopped kale (270 g)
  • 14 oz
    canned diced tomatoes (400 g)
  • 14 oz
    white beans
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon
    dried thyme
  • 1 teaspoon
    dried oregano
  • 6 cups
    vegetable stock (1 ½ L)

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Preparation

  1. In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.
  2. Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.
  3. Serve hot.
  4. Enjoy!
 

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