Ingredients:

  • 3 cans (15 oz / 425g each) Cannellini or Great Northern beans, drained and rinsed
  • 2 large carrots (150g), diced
  • 2 celery stalks (100g), diced
  • 1 medium yellow onion (150g), finely diced
  • 3 medium gold potatoes (450g), peeled and cubed into ½ inch pieces
  • 4 cloves (12g) garlic, minced
  • 6 cups (1.4L) low-sodium vegetable or chicken broth
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) dried rosemary
  • 1 bay leaf
  • 1 tsp (6g) salt
  • ½ tsp (3g) black pepper
  • 2 cups (60g) fresh kale or spinach, chopped
  • 1 tbsp (15g) fresh lemon juice
  • 2 tbsp (30g) fresh parsley, chopped

Instructions:

  1. Rinse the canned beans under cold water until the foam disappears. Chop the carrots, celery, onion, and potatoes.
  2. Place the beans, diced vegetables, broth, dried herbs, salt, and black pepper into the slow cooker.
  3. Stir the ingredients to distribute the herbs. Secure the lid and cook on Low for 8 hours or High for 4 hours until potatoes are fork-tender.
  4. Turn off the heat. Using an immersion blender, pulse the soup 3-5 times to break up approximately 20% of the beans to naturally thicken the broth.
  5. Stir in the chopped kale and lemon juice. Cover and let sit for 10 minutes until the greens are wilted.
  6. Garnish with chopped fresh parsley before serving.