Dinner

Slow-Cooker Vegetable Soup

Slow simmering melds sweet onion and carrots with tender celery, green beans, kale, and zucchini in a savory broth, while creamy white beans and tomatoes add hearty body and bright freshness. Each spoonful tastes rich and comforting, with a silky finish from the optional Parmesan rind.

Recipe and photo by EatingWell, shared here with credit. View the Original

Slow-Cooker Vegetable Soup
Total
4 hr 15 min
Prep
15 min
Cook
4 hr
Serves
8

Nutrition per Serving

Calories
174
Protein
10g
Carbs
26g
Fat
4g
Fiber
8g
Sugar
5g
Sodium
714mg

Ingredients

  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 12 oz fresh green beans, cut into 1/2-inch pieces
  • 4 cup chopped kale
  • 2 medium zucchini, chopped
  • 4 Roma tomatoes, seeded and chopped
  • 2 clove garlic, minced
  • 2 (15 ounce) cans no-salt-added cannellini or other white beans, rinsed
  • 4 cup low-sodium chicken broth or low-sodium vegetable broth
  • 1 Parmesan rind (optional)
  • 2 tsp salt
  • 1/2 tsp ground pepper
  • 2 tsp red-wine vinegar
  • 8 tsp prepared pesto

Instructions

  1. Combine 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 12 ounces green beans, 4 cups kale, 2 chopped zucchini, 4 chopped tomatoes, 2 minced garlic cloves, 15 ounces white beans, 4 cups broth, 1 Parmesan rind (if using), 2 teaspoons salt and ½ teaspoon pepper in a 6-quart or larger slow cooker. Cover and cook on High for 4 hours or Low for 6 hours.
  2. Remove Parmesan rind, if using. Stir in 2 teaspoons vinegar and top each serving of soup with 1 teaspoon pesto.