Slow Cooker Lemon, Kale and White Bean Soup

What says warm and cozy more than soup? Throw everything into your slow cooker, set the time, and let these flavors do all the work. This Lemon and White Bean Kale Soup is the perfect make-ahead dish for easy weeknights.

Ingredients

  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 2 garlic cloves, minced
  • 1/2 medium white onion, diced
  • 1 celery stalk, diced
  • 1 large carrot, peeled and diced
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon Nielsen-Massey Pure Lemon Extract
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 lemon, zested
  • 1 bunch kale, rib removed and torn into pieces

Directions

Add all of the ingredients to a slow cooker except for the lemon zest and kale. Cook on high for 3-4 hours or low for 6-8 hours. About 30 minutes before the soup is finished cooking, add the lemon zest and kale. The kale should be wilted when the soup is ready. Evenly divide into four bowls to serve.

  • 2 (425 grams) cans cannellini beans, rinsed and drained
  • 2 garlic cloves, minced
  • 1/2 medium white onion, diced
  • 1 celery stalk, diced
  • 1 large carrot, peeled and diced
  • 950 ml low-sodium vegetable broth
  • 1 teaspoon Nielsen-Massey Pure Lemon Extract
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 lemon, zested
  • 1 bunch kale, rib removed and torn into pieces

Directions

Add all of the ingredients to a slow cooker except for the lemon zest and kale. Cook on high for 3-4 hours or low for 6-8 hours. About 30 minutes before the soup is finished cooking, add the lemon zest and kale. The kale should be wilted when the soup is ready. Evenly divide into four bowls to serve.

  • 10 minprep

  • 4 hrcook

  • 4servings

This Recipe Uses

Pure Lemon Extract 4oz

Pure Lemon Extract