Slow Cooker Vegetarian Cannellini Bean and Kale Soup is a comforting meatless soup that’s perfect for a cold day. Please don’t skip the shaved Parmesan; that’s what makes this soup so good!
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For Friday Favorites we spotlight recipes from the past that you might have missed, and this Slow Cooker Vegetarian Cannellini Bean and Kale Soup is a hearty meatless soup that’s so tasty I’ve even made it for my annual NewYear’s Day soup party.
Of course Slow Cooker Vegetarian Cannellini Bean and Kale Soup isn’t going to win any beauty contests, but this was truly one of the most delicious meatless soups I’ve made in the slow cooker. The soup starts with onions and garlic sauteed with Italian seasoning; then they’re added to the slow cooker with pureed Cannellini beans, kale, tomatoes, and chicken or vegetable stock. And if you have a parmesan rind hanging out in the fridge, that will add extra savory goodness to this soup.
Ingredients for Slow Cooker Vegetarian Cannellini Bean and Kale Soup:
- Olive oil
- onions
- garlic
- dried Italian seasoning
- canned Cannellini beans
- canned petite diced tomatoes
- chopped kale
- chicken or vegetable stock
- fresh sage leaves or dried sage
- Parmesan rind (optional)
- freshly shaved Parmesan for garnish (optional).
Get the recipe for Slow Cooker Vegetarian Cannellini Bean and Kale Soup from Kalyn’s Kitchen.
More Ideas For Meatless Soups in the Slow Cooker or Pressure Cooker:
Use the Index Page for Vegetarian to see all the slow cooker or Pressure Cooker vegetarian recipes that have been featured on this site.
Thanks Lydia; me too!
I made this soup when you first posted it, and it was absolutely delicious. I love kale and beans!