Slow-Cooker Kale & White Bean Stew

Warm up to a hearty bowl of soup made with winter vegetables and protein-rich white beans. Comforting spices like oregano and thyme build flavor, while Parmesan provides an irresistibly savory finish.

Wendy Lopez Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD
EatingWell.com, December 2022

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Credit: Ali Redmond

Recipe Summary

active:
10 mins
total:
3 hrs 55 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Combine broth, beans, tomatoes, tomato sauce, carrots, onion, garlic, tomato paste, oregano, thyme and paprika in a 3 1/2-quart slow cooker. Cover and cook on High for 3 1/2 hours. Stir in kale. Cover and cook until the kale is tender, 10 to 15 minutes. Stir in salt. Top with Parmesan and za'atar, if using. Serve with bread.

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Equipment

3 1/2-quart slow cooker

Nutrition Facts

Serving Size:
1 3/4 cups soup & 1 slice bread
Per Serving:
247 calories; protein 13g; carbohydrates 44g; dietary fiber 11g; sugars 9g; fat 3g; saturated fat 1g; poly fat 1g; cholesterol 1mg; vitamin a iu 5392IU; vitamin b1 thiamin 1mg; vitamin b3 niacin 2mg; vitamin c 34mg; vitamin e iu 3IU; folate 37mg; vitamin k 83mg; sodium 331mg; calcium 159mg; chromium 1mcg; iron 4mg; magnesium 102mg; phosphorus 211mg; potassium 803mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 8mcg.
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